500g chopped dates
300ml boiling water
50ml brandy (optional)
5g vanilla essence
185g butter
220g soft light brown sugar
4 eggs
Sieve together:
5g bicarbonate of soda
250g self-raising flour
2g salt
1g ground cloves
1g ground nutmeg
2g ground cinnamon
2g ground ginger
230g butter
230g dark brown sugar
230ml double cream
40ml dark rum
50g glucose
1g salt
1 vanilla pod, scraped
10g vanilla essence
Cornflour, to thicken
Pour the boiling water over the dates and bicarbonate of soda into a metal bowl. Cover with cling film and leave to cool to blood temperature, around 30 minutes. Add the vanilla essence and brandy (if using), then blend in a food processor to a coarse purée.
Cream the butter and sugar together in a mixer until light. Add the eggs one at a time, alternating with the sifted dry ingredients and the date mixture, until fully combined.
Transfer the mixture to either individual moulds or a single baking dish, lining the sides with parchment paper. Bake at 180°C for 30–40 minutes, depending on the depth of the pudding, until cooked through.
Bring the cream, glucose, vanilla pod and seeds, vanilla essence, salt, sugar and rum to a gentle simmer. Cover the pan with cling film and leave to infuse for 20 minutes.
Return to the heat and bring back to a simmer, then whisk in the butter. Thicken slightly with a little cornflour diluted in water, if needed, then pass through a fine sieve.
Serve the warm sticky toffee pudding with the hot toffee sauce, finished with vanilla ice cream or pouring cream.
500g chopped dates
300ml boiling water
50ml brandy (optional)
5g vanilla essence
185g butter
220g soft light brown sugar
4 eggs
Sieve together:
5g bicarbonate of soda
250g self-raising flour
2g salt
1g ground cloves
1g ground nutmeg
2g ground cinnamon
2g ground ginger
230g butter
230g dark brown sugar
230ml double cream
40ml dark rum
50g glucose
1g salt
1 vanilla pod, scraped
10g vanilla essence
Cornflour, to thicken
Pour the boiling water over the dates and bicarbonate of soda into a metal bowl. Cover with cling film and leave to cool to blood temperature, around 30 minutes. Add the vanilla essence and brandy (if using), then blend in a food processor to a coarse purée.
Cream the butter and sugar together in a mixer until light. Add the eggs one at a time, alternating with the sifted dry ingredients and the date mixture, until fully combined.
Transfer the mixture to either individual moulds or a single baking dish, lining the sides with parchment paper. Bake at 180°C for 30–40 minutes, depending on the depth of the pudding, until cooked through.
Bring the cream, glucose, vanilla pod and seeds, vanilla essence, salt, sugar and rum to a gentle simmer. Cover the pan with cling film and leave to infuse for 20 minutes.
Return to the heat and bring back to a simmer, then whisk in the butter. Thicken slightly with a little cornflour diluted in water, if needed, then pass through a fine sieve.
Serve the warm sticky toffee pudding with the hot toffee sauce, finished with vanilla ice cream or pouring cream.
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