Sticky toffee puddings

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 8


Equipment: you will need 4 small pudding basins (dariole moulds)

By Angela Hartnett
From Saturday Kitchen


For the pudding

  • 50g/1¾oz unsalted butter, softened, plus extra for greasing the moulds
  • 175g/6oz self-raising flour, plus extra for dusting the moulds
  • 170g/6oz medjool dates, pitted and finely chopped
  • ½ vanilla pod, seeds only
  • 1 tsp bicarbonate of soda
  • 75g/2½oz golden caster sugar
  • 75g/2½oz dark muscovado sugar
  • 2 free-range eggs, beaten
  • ½ tsp ground ginger
  • ½ tsp mixed spice
  • pinch ground cloves

For the sauce

  • 100g/3½oz unsalted butter
  • 160g/5½oz soft brown sugar
  • 120ml/4fl oz double cream
  • 100g/3½oz walnuts, roughly chopped
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