Sticky Toffee Pudding is a timeless dessert that promises to delight with its rich, moist texture soaked in a luscious sauce. Chef Surjan Singh brings his expertise to this classic dish, ensuring a delightful experience with every bite. The preparation time for this dessert is 10 minutes, with a cook time of 1 hour, making it a convenient treat that can be ready in just over an hour. This recipe serves four, making it perfect for sharing with family or friends.
Ingredients:
For the cake, you will need 1 1/4 cups of flour, 1 1/2 cups of chopped dates, 1/2 cup of whole milk, 1 teaspoon of baking powder, 1 large egg, 1/2 cup of dark brown sugar, 3 tablespoons of unsalted butter (melted), and 1 teaspoon of vanilla extract.
For the sauce, gather 1 cup of dark brown sugar, 2 tablespoons of unsalted butter, and 2 cups of boiling water.
Method:
- Start by preheating your oven to 190°C and buttering a pudding dish with a capacity of 1 1/2 liters (6 cups).
- In a large bowl, combine the 1/2 cup of dark brown sugar with the flour, then add the baking powder.
- In a measuring jug, mix the milk, egg, vanilla extract, and melted butter, then pour this mixture over the flour and sugar. Stir with a wooden spoon to combine, fold in the chopped dates, and pour the mixture into the prepared pudding dish.
- Bake for 45 minutes. If the top of the pudding feels spongy and springs back when touched, it’s done. If not, continue baking for an additional 5 to 10 minutes.
- For the sauce, place the 1 cup of dark brown sugar in a bowl, dot it with butter, pour over the 2 cups of boiling water, and place it in the oven for 10-15 minutes until slightly thickened.
- Once the cake is ready, pour the sauce over it, allowing it to soak in.
- Serve the pudding at room temperature with vanilla ice cream or double cream.
