Nigella’s sticky toffee pudding

A friend told me about this recipe. She makes it gluten-free. You’ll need a 23 cm square baking dish. This should serve nine people. Serve with additional cream, or ice-cream, or clotted cream…

INGREDIENTS:

For the sponge:

  • 200g dried dates, chopped
  • 200ml freshly boiled water
  • 1 tsp bicarbonate of soda
  • 75g unsalted butter
  • 2 tbsp black treacle
  • 50g dark muscovado sugar
  • 2 large eggs
  • 150g plain flour (gluten free if you wish)
  • 2 tsp baking powder

For the sauce:

  • 150g unsalted butter at room temp, soft
  • 300g dark muscovado sugar
  • 1 tbsp black treacle
  • 200ml double cream

METHOD:

  • Heat the oven to 180C
  • Grease the dish
  • Make the sponge first. Put the chopped dates, boiling water and bicarbonate of soda in a bowl, stir and leave to stand for 10 minutes
  • Cream the butter and treacle together, then beat in the sugar. You could use a food mixer for this.
  • Beat in the eggs slowly a bit at a time, then gently mix in the flour and baking powder to make a smooth cake mixture.
  • Gently stir the dates, and then pour the whole lot, water and all, into the batter and gently mix in.
  • Pour into the prepared tin and bake for 35 minutes.
  • MEANWHILE make the sauce. Melt the butter sugar and treacle over a very low heat in a heavy pan.
  • Once the butter is melted, stir gently until everything is melted, then stir in the cream and turn up the heat until it is bubbling hot.
  • As soon as the sponge is out of the oven, stab it with a knitting needle and pour about a quarter of the warm sauce over the pudding until the whole thing is covered with a sticky glaze
  • Leave the pudding to stand. Then take it to the table, warm but no longer dangerously hot. Serve with the sauce in a jug, and with cream or ice-cream.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *