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Sticky toffee pudding with crème anglaise Recipe

Method
  • 1

    Preheat the oven to 180'C.
    Butter and flour 6 individual silicon moulds.

  • 2

    Place the butter and brown sugar in a food processor and blitz until fluffy. Add the eggs one at a time, fully incorporating each one before adding the next.

  • 3

    Remove the stones from the dates and finely chop. Place in a saucepan and cover with water. Bring to a simmer over a medium heat and cook for 6-8 minutes until the dates have broken down and most of the water has evaporated. Add the bicarbonate of soda and mix well. Remove from the heat and allow to cool slightly.

  • 4

    Add the dates to the butter, eggs and sugar and blend until smooth. Transfer to a bowl and then fold in the sifted flour.

  • 5

    Pour the mixture into 6 moulds, transfer to the oven and bake for 15-20 minutes. Check the cooking by inserting a small skewer into the centre - your sticky toffee pudding is ready when it comes out clean. Allow to cool in the moulds.

  • 6

    For the vanilla cream: place the vanilla pod, milk and cream in a pan and bring to the boil. Separate the egg yolks from the whites. Whisk together the sugar and the egg yolks. Pour the hot liquid over the egg yolks, stirring all the time. Return to the pan and cook for 2-3 minutes until you have a thick creme anglaise.

  • 7

    To make the toffee sauce, bring the sugars and cream to the boil and stir until the sugar is melted.

  • 8

    Turn the sticky toffee pudding out of the moulds and pour the sauces over them.

Chef's tip

«Try folding your favourite dried fruits into the sticky toffee pudding mixture.»

A rich, warming and delicious dessert made with dates and soft brown sugar served with a vanilla crème anglaise.

Rate this recipe :

(15 votes)

  • Preparation  15mins
  • Cooking time  45mins
  • Rest time  0h

  • Difficulté  Easy

Ingredients for people

  • Soft brown sugar : 125 g
  • Unsalted butter : 75 g
  • Whole egg(s) : 2 whole
  • Dried date(s) : 275 g
  • Self raising flour : 200 g
  • Bicarbonate of soda : 5 g

    For the cream
  • Whole milk : 120 ml
  • Double cream : 120 ml
  • Egg yolk(s) : 3 whole
  • Vanilla pod(s) : 1 whole
  • Caster sugar : 60 g

    For the sauce
  • Dark soft brown sugar : 50 g
  • Demerara sugar : 15 g
  • Double cream : 150 ml

  • To line the mould(s)
  • Unsalted butter : 25 g
  • Plain flour : 25 g
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