Easy Steamed Sticky Toffee Pudding: Classic British Dessert

Name: Easy Steamed Sticky Toffee Pudding: Classic British Dessert
Prep time: 25 min
Cook time: 105 min
Total time: 130 min
Yield: 6
Cuisine: British
Ingredients: 175 grams Chopped Dates (Pitted and finely chopped); 1 teaspoon Baking Soda; 175 ml Boiling Water; 50 grams Unsalted Butter (Softened, for the pudding); 100 grams Caster Sugar; 1 unit Large Egg; 150 grams Self-raising Flour (Sifted); 100 grams Dark Brown Sugar (For the toffee sauce); 50 grams Unsalted Butter (For the toffee sauce); 150 ml Double Cream

Learn how to make a truly delicious and moist British Sticky Toffee Pudding, a classic dessert perfect for any occasion. This recipe guides you through creating a rich date sponge and a luscious toffee sauce that will impress everyone.

#Pudding

#Dessert

#British Food

#Sticky Toffee

#Steamed Dessert

#Sweet Treat

Golden Sticky Toffee Pudding Ready to Serve

Recipe Information

25m

Prep Time

1h 45m

Cook Time

2h 10m

Total Time

Servings

Medium

British

English

Nutrition (per serving)

450

Calories

Protein

65g

Carbs

20g

Fat

Pudding Drizzled with Rich Toffee Sauce

Ingredients

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

A Slice of Moist Sticky Toffee Pudding

Instructions

0/7 completed

1
Place the chopped dates and baking soda into a bowl, pour over the boiling water, stir, and leave to cool for 15 minutes. This softens the dates.
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15m
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Place the chopped dates and baking soda into a bowl, pour over the boiling water, stir, and leave to cool for 15 minutes. This softens the dates.
15m
Ensure the water is truly boiling to properly soften the dates.
2
Grease a 1-liter pudding basin with butter and lightly flour it. Cream together the 50g butter and caster sugar until light and fluffy.
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5m
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Grease a 1-liter pudding basin with butter and lightly flour it. Cream together the 50g butter and caster sugar until light and fluffy.
5m
Using softened butter at room temperature makes creaming much easier.

3
Beat in the egg until well combined. Stir in the sifted self-raising flour until just combined, being careful not to overmix.
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3m
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Beat in the egg until well combined. Stir in the sifted self-raising flour until just combined, being careful not to overmix.
3m
Overmixing flour can lead to a tough pudding texture.
4
Stir the cooled date mixture into the batter until evenly distributed. Pour the batter into the prepared pudding basin.
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2m
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Stir the cooled date mixture into the batter until evenly distributed. Pour the batter into the prepared pudding basin.
2m
Ensure dates are cool to prevent cooking the batter prematurely.
5
Cover the pudding basin with a pleated sheet of baking parchment and then foil, securing with string. Steam the pudding for 1.5 to 2 hours, or until a skewer inserted comes out clean.
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1h 45m
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Cover the pudding basin with a pleated sheet of baking parchment and then foil, securing with string. Steam the pudding for 1.5 to 2 hours, or until a skewer inserted comes out clean.
1h 45m
Keep an eye on the water level in your steamer and top up with boiling water if needed.

6
While the pudding steams, prepare the toffee sauce. Melt the 50g butter, dark brown sugar, and double cream in a saucepan over medium heat. Bring to a gentle boil, then reduce heat and simmer for 5-7 minutes, stirring until thickened.
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10m
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While the pudding steams, prepare the toffee sauce. Melt the 50g butter, dark brown sugar, and double cream in a saucepan over medium heat. Bring to a gentle boil, then reduce heat and simmer for 5-7 minutes, stirring until thickened.
10m
Stir constantly to prevent the sugar from burning and sticking to the bottom of the pan.
7
Once the pudding is cooked, remove it from the steamer, uncover, and let it stand for a few minutes before inverting onto a serving plate. Serve warm with the generous amount of warm toffee sauce.
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5m
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Once the pudding is cooked, remove it from the steamer, uncover, and let it stand for a few minutes before inverting onto a serving plate. Serve warm with the generous amount of warm toffee sauce.
5m
A scoop of vanilla ice cream or custard pairs wonderfully with this dessert.