Sticky Toffee Pudding might be my favourite dessert!

Fluffy treacle and date sponge topped with a lusciously rich toffee sauce. One of my absolute favourite desserts of all time.

There’s no way you’re leaving the table without having two servings of this ultimate British dessert.

Free printable recipe is available on our site: https://www.kitchensanctuary.com/stic...

Ingredients:
Sticky Toffee Pudding:
▢150 g (approx ⅔ cup) Medjool dates - , pitted and finely chopped
▢150 ml (½ cup + 2 tbsp) boiling water
▢90 g (6 tbsp) unsalted butter - softened
▢120 g (⅔ cup) soft brown sugar
▢2 eggs
▢2 tsp vanilla extract
▢2 tbsp black treacle
▢190 g (1.5 cups + 1 tbsp) plain (all-purpose) flour
▢1 ½ tsp baking powder
▢½ tsp bicarbonate of soda
▢1 pinch salt
▢120 ml (½ cup) full fat milk

Toffee sauce:
▢175 g (¾ cup + 2 tbsp) light muscovado sugar
▢60 g (½ cup) unsalted butter - cut into pieces
▢240 ml (1 cup) double (heavy) cream
▢1 tbsp black treacle

INSTRUCTIONS
1. Prepare your baking dish by lightly buttering it. I use a 12inch x 7 inch dish (2.5 inch deep), but a 9inch square dish will also work.

2. Add the dates and water to a bowl. Leave to soak for 10 minutes. After 10 minutes, use a fork to squish the dates (don’t drain).

3. Preheat the oven to 170C/325F

4. Beat together the butter and sugar until creamy, then mix in the eggs, one at a time. Stir in the vanilla extract and treacle.

5. Add the half the flour, the baking powder, bicarbonate of soda, salt and half the milk. Stir gently to combine, then add in the remaining flour and milk. Stir again until just combined.

6. Add the mushed up date mixture (including the liquid). Stir, then spoon into the prepared baking dish.

7. Cook in the oven for 25-35 minutes until firm on top.

8. 10 minutes from the end of cooking the sponge make the toffee sauce, place the sugar and butter in a medium saucepan with half the cream.

9. Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved.

10. Stir in the black treacle, turn up the heat slightly and let the mixture bubble for 2-3 mins until it turns to a light-brown toffee colour. Stir it occasionally to make sure it doesn’t burn.

11. Take the pan off the heat and stir in the rest of the cream.

12. When the sponge is ready, take the sponge out of the oven and pour half of the toffee sauce over the sponge.

13. Serve with the remaining toffee sauce.

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