James' sticky toffee pudding
An average of 4.3 out of 5 stars from 20 ratings
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 6
This quick sticky toffee pudding by James Martin looks so delectably and devilish it will have you licking the screen.
Ingredients
- butter: 55g/2oz butter, plus extra for greasing
- demerara sugar: 170g/6oz demerara sugar
- golden syrup: 1 tbsp golden syrup
- eggs: 2 free-range eggs
- treacle: 2 tbsp black treacle
- self-raising flour: 200g/7oz self-raising flour, plus extra for flouring
- dates: 200g/7oz pitted dates
- 290ml/10fl oz boiling water
- bicarbonate of soda: 1 tsp bicarbonate of soda
- vanilla extract: ½ tsp vanilla extract
For the sauce
- double cream: 110ml/4fl oz double cream
- butter: 55g/2oz butter, diced
- muscovado sugar: 55g/2oz dark muscovado sugar
- treacle: 2 tbsp black treacle
- golden syrup: 1 tbsp golden syrup
- ice cream: vanilla ice cream, to serve
Method
- Preheat the oven to 200C/400F/Gas 6. Grease and flour 6 individual pudding moulds.
- Cream the butter and sugar together in a food processor until pale and fluffy. Add the golden syrup, treacle and eggs, a little at a time, and blend until smooth. Add the flour and blend, at a low speed, until well combined. Transfer to a bowl.
- Meanwhile, blend the dates and boiling water in a food processor to a smooth purée. Stir in the bicarbonate of soda and vanilla.
- Pour the date mixture into the pudding batter and stir until well combined.
- Pour the mixture into the moulds and bake for 20-25 minutes, or until the top is springy and golden-brown.
- To make the sauce, heat all of the ingredients in a pan, stirring occasionally, until boiling.
- To serve, remove the puddings from the moulds and place onto each of 6 serving plates. Pour over the sauce and serve with a scoop of vanilla ice cream.
