Chef John's classic
Sticky Toffee
Pudding
A comforting favourite from The Art of the Grill, finished with generous homemade toffee sauce.
- Serves
- 8
- Preparation
- 25 minutes
- Cooking
- 30–35 minutes
Method
- 01
Preheat the oven to 180°C/160°C fan. Grease a suitable baking dish.
- 02
Place the chopped dates in a bowl. Pour over the boiling water, add the bicarbonate of soda and leave to soak for 10 minutes.
- 03
In a separate bowl, cream the softened butter and light brown sugar together until light and combined.
- 04
Beat in the eggs one at a time.
- 05
Fold in the self-raising flour and vanilla extract, followed by the soaked dates and their liquid.
- 06
Pour the mixture into the prepared baking dish and bake for 30–35 minutes, until risen and cooked through.
- 07
To make the sauce, place the light brown sugar, butter, double cream and vanilla in a saucepan. Gently simmer for approximately 5 minutes, stirring until smooth and glossy.
- 08
Serve the pudding warm with the homemade toffee sauce poured generously over the top.