← Back to Search Results baking British, English
sticky-toffee-pudding

Photo by: David Loftus
Comments: 0
 

Recipe

You are going to love this pudding – it has a rich, fantastic flavour and the sauce is amazing. Fresh Medjool dates are best to use, but dried ones work well too.

Yield : Serves 8

Ingredients

  • 225g/8oz fresh dates, stoned
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 85g/3oz unsalted softened butter
  • 170g/6oz caster sugar (granulated sugar)
  • 2 large free-range eggs
  • 170g/6oz self-raising flour
  • ¼ teaspoon ground mixed spice
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons Ovaltine
  • 2 tablespoons natural yogurt

For the toffee sauce:

  • 115g/4oz unsalted butter
  • 115g/4oz light muscovado sugar
  • 140ml/5fl oz double cream (heavy cream)

Directions

Preheat your oven to 180ºC/350ºF/gas 4. Put the dates in a bowl with the bicarbonate of soda (baking soda) and cover with 200ml/7fl oz of boiling water. Leave to stand for a couple of minutes to soften, then drain. Whizz the dates in a food processor until you have a purée. Meanwhile, cream your butter and sugar until pale using a wooden spoon, and add the eggs, flour, mixed spice, cinnamon and Ovaltine. Mix together well, then fold in the yogurt and your puréed dates. Pour into a buttered, ovenproof dish and bake in the preheated oven for 35 minutes.

While the pudding is cooking, make the toffee sauce by putting the butter, sugar and cream in a pan over a low heat until the sugar has dissolved and the sauce has thickened and darkened in colour. To serve, spoon out the pudding at the table and pour over the toffee sauce.


© 2004 Jamie Oliver
 

Nutritional Information

Nutrients per serving (% daily value)

579kcal (29%)
55mg (5%)
0mg (0%)
270mcg RAE (9%)
295mg
27mg
5g
58g
3g
78g
133mg (44%)
197mg (8%)
18g (89%)
29g (45%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
flavor Flavor
by Rocco DiSpirito
desserts-4-today Desserts 4 Today
by Abby Dodge
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
lucid-food Lucid Food
by Louisa Shafia
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
cooking-for-friends Cooking for Friends
by Gordon Ramsay
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?