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Sticky Toffee Pudding

Sticky Toffee Pudding

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A delightful decadent treat that we just love any time of year! Sweet dates, balanced by rich coffee notes and topped with a deliciously sticky toffee sauce.

  • Serves: 6-8 |
    6-8 servings
  • Rating:

  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 35 mins
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Dates

200 ml strong coffee
200 g dates, pitted and chopped
1 tsp (5 ml) bicarbonate of soda

Wet Ingredients

100 g treacle sugar
100 g Spreado Butter Spread
1 Tbsp (15 ml) golden syrup
1 tsp (5 ml) vanilla essence
2 large eggs

Dry Ingredients

150 g flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) ground ginger
½ tsp (2,5 ml) salt

Toffee Sauce 

100 g Spreado Butter Spread
80 g treacle sugar
¼ C (60 ml) golden syrup
200 ml fresh cream, room temperature
a big pinch of sea salt to taste

To Serve

vanilla ice cream
50 g pecan nuts, toasted and chopped (optional)

Preheat the oven to 160 °C.

Dates

Place the coffee and dates into a sauce pot and bring to a boil. Add the bicarb – be careful because it will foam up. Cook for another minute or so until it stops foaming and then remove from the heat. Roughly mash with a fork, then set aside to cool. Tip: you can spread the mixture out on a large plate to cool faster.

Wet Ingredients

Add the Spreado and sugar to a mixing bowl, then whisk with an electric whisk until well creamed. Add the syrup, vanilla and eggs and whisk again to combine, then set aside.

Dry Ingredients

Add the flour, baking powder, ginger and salt to a mixing bowl and whisk well to combine. Tip the dry ingredients into the wet, then add the dates and fold together with a spatula until combined with no visible dry flour.

Grease your baking dish with a little Spreado Butter Spread, then tip the batter into the dish. Bake for 30-35 minutes or until a toothpick comes out clean.

Toffee Sauce

While the pudding is baking, add the Spreado, sugar and syrup for the sauce to a sauce pot and place it over medium-high heat. When melted, whisk to combine, then add the cream and whisk again. Bring to a boil, then turn down the heat and simmer for 5-8 minutes. You want the sauce to turn a rich caramel colour and thicken slightly. When it is the right colour, remove it from the heat and set aside.

After the pudding is baked, remove from the oven and let it rest for 5 minutes, then use a toothpick to prick holes all over. Pour at least half of the sauce over the pudding and let it sit for at least 5 minutes to soak in before serving.

To Serve

Serve scoops of warm pudding with vanilla ice cream and drizzle with the remaining toffee sauce. Garnish with crushed pecan nuts if using.