Sticky toffee pudding

Sticky toffee pudding
Sticky toffee pudding

It’s been very cold in Brisbane this week, and there’s not much more comforting than a serve of sticky toffee pudding smothered in butterscotch sauce.

I’ve used a Bill Granger recipe because he has a knack for perfecting classic puddings like this, lemon delicious and chocolate self-saucing.

The recipe itself is dead easy and one that you can whip up in no time.

As with most sticky toffee puddings, dates are a key ingredient and recipes will generally start with softening them in hot water before folding into a basic cake batter of flour, sugar, eggs and butter.

You can use plain flour and add the raising agent (usually bicarbonate soda) to the date mix and baking powder to the batter, or skip this step and just use self-raising flour.

For extra texture and flavour, you can add nuts such as walnuts or pecans and also add extra spices such as ground cloves or cinnamon.

This recipe makes a round cake, but you could just as easily make individual puddings in dariole moulds and adjusting the cooking time.

While the pudding is perfectly delicious on its own or served with cream, for me it needs to be drowned in butterscotch sauce made from sugar, butter and cream.

Sticky toffee pudding with butterscotch sauce (Bill Granger)

300g dates, pitted and chopped
1 tsp bicarb soda
70g diced unsalted butter
170g caster sugar
1 tsp vanilla extract
2 lightly beaten eggs
185g self-raising flour, sifted

Butterscotch sauce
185g soft brown sugar
200mL cream
150g unsalted butter, extra

Preheat oven to 180C. Grease and line the base of a 20cm round cake tin.

Put the dates in a saucepan with 250mL of water and cook, stirring occasionally for 5-6 minutes until the water has been absorbed. Remove from the heat and stir in the bicarbonate of soda and 70g of butter; set aside to cool for 10 minutes.

Transfer dates to a large mixing bowl, add the sugar, vanilla and eggs and stir well. Fold in the sifted flour until combined, then pour into the prepared tin and bake for 50 minutes (check if it’s cooked with a skewer inserted in the middle). Leave in the tin for 5 minutes, then turn out and cool on a wire rack.

Butterscotch sauce

Heat the sugar, cream and extra butter in a saucepan over a medium heat, stirring to dissolve the sugar. Bring to a simmer and cook over a low heat for 3 minutes, then pour over the sticky date cake to serve.


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