Mum's Traditional Sticky Toffee Pudding

My wife absolutely adores sticky toffee pudding and will always seek it out on every menu when we dine out. Although absolutely delicious, personally I can often find them too sweet to the point where the dessert can become unpleasant.

So when asked to make this at home, I’ll tend to go to my mother’s classic recipe which has a hint of lemon which cuts through the sweetness resulting in a truly scrumptious dessert.

For this recipe you will need a 1.2L / 2 pint pudding basin.

Prep

Cook

Ready In

3h

Category: Dessert
Cuisine Type English

Ingredients

For 8 Serving(s)

Sauce

225 grams dark muscovado sugar (use demerara if you can't find it)
100 grams salted butter
1 tablespoon lemon juice

Pudding

175 grams stoned dates
75 grams salted butter
100 grams caster sugar
3 zests of lemons
2 large eggs
175 grams self raising flour
1/2 teaspoon bicarbonate of soda

Mum's Traditional Sticky Toffee Pudding Directions

  1. Start off by making the sauce. Combine the sauce ingredients in a saucepan and stir over a low heat until the butter has melted and sugar has completely dissolved.
  2. While you’re making the sauce, roughly chop the dates and place into a bowl just covered by boiling water and leave them until cooled.
  3. Beat the butter and sugar together until light and fluffy before adding the lemon zest. Beat in one egg at a time thoroughly whisking the mixture.
  4. Now mix in half of the flour and the bicarbonate of soda along with the dates and the water they were soaking in before proceeding to fold in the remainder of the flour.
  5. Butter a 1.2L / 2 pint pudding basin. Pour in about half of the sauce and top with the pudding mixture. Make the surface level before preparing the basin to steam.
  6. Steam the pudding for 2½ hours. After cooking, leave the pudding to stand for 5 minutes before turning it out onto a warm dish. Warm the remaining sauce and pour over the top of the pudding.
  7. Although delicious on its own, this pudding is excellent served with clotted cream or ice cream.

Recipe notes

Instead of one large pudding, you could split the mixture up and make 8 small individual puddings.

Nutrition facts

vegetarian

Per Serving

Kcal: 277 kcal
Kjoule: 1159 Kjoule
Fibers (g): 2.9g
Sodium (mg): 129mg
Carbs: 32.3g
Sugar (g): 16.9g
Fat: 16.4g
Saturated fat (g): 7.3g
Cholesterol: 29mg
Proteins: 2.7g

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