Sticky Toffee Pudding Ultimate
Stone and chop the dates quite small, put them in a bowl, then pour the boiling water over. Leave for about 30 mins until cool and well-soaked, then mash a bit with a fork. Stir in the vanilla extract. Butter and flour s
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 45 min
- Cook
- 1 hr 18 min
- Total
- 2 hr 3 min
- Difficulty
- A bit of work
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Stone and chop the dates quite small, put them in a bowl, then pour the boiling water over. Leave for about 30 mins until cool and well-soaked, then mash a bit with a fork. Stir in the vanilla extract. Butter and flour seven mini pudding tins (each about 200ml/7fl oz) and sit them on a baking sheet.
Ingredients
- Medjool dates225 g
- Water175 ml
- Vanilla4.9 ml
- Wheat flour175 g
- Bicarbonate Of Soda4.9 ml
- Egg2
- Butter85 g
- Sugar140 g
- Black Treacle30 ml
- Milk100 ml
- Cream1
- Sugar175 g
- Butter50 g
- Cream225 ml
- Black Treacle15 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Stone and chop the dates quite small, put them in a bowl, then pour the boiling water over. Leave for about 30 mins until cool and well-soaked, then mash a bit with a fork.
30 minStep 2
Stir in the vanilla extract. Butter and flour seven mini pudding tins (each about 200ml/7fl oz) and sit them on a baking sheet.
Step 3
Heat oven to 180C/fan 160C/gas 4. While the dates are soaking, make the puddings.
Step 4
Mix the flour and bicarbonate of soda together and beat the eggs in a separate bowl. Beat the butter and sugar together in a large bowl for a few mins until slightly creamy (the mixture will be grainy from the sugar).
Step 5
Add the eggs a little at a time, beating well between additions. Beat in the black treacle then, using a large metal spoon, gently fold in one-third of the flour, then half the milk, being careful not to overbeat.
Step 6
Repeat until all the flour and milk is used. Stir the soaked dates into the pudding batter.
Step 7
The mix may look a little curdled at this point and will be like a soft, thick batter. Spoon it evenly between the tins and bake for 20-25 mins, until risen and firm.
25 minStep 8
Meanwhile, put the sugar and butter for the sauce in a medium saucepan with half the cream. Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved.
Step 9
Stir in the black treacle, turn up the heat slightly and let the mixture bubble away for 2-3 mins until it is a rich toffee colour, stirring occasionally to make sure it doesn’t burn. Take the pan off the heat and beat in the rest of the cream.
3 minStep 10
Remove the puddings from the oven. Leave in the tins for a few mins, then loosen them well from the sides of the tins with a small palette knife before turning them out.
Step 11
You can serve them now with the sauce drizzled over, but they’ll be even stickier if left for a day or two coated in the sauce. To do this, pour about half the sauce into one or two ovenproof serving dishes.
Step 12
Sit the upturned puddings on the sauce, then pour the rest of the sauce over them. Cover with a loose tent of foil so that the sauce doesn’t smudge (no need to chill).
Step 13
When ready to serve, heat oven to 180C/fan 160C/gas 4. Warm the puddings through, still covered, for 15-20 mins or until the sauce is bubbling.
20 minStep 14
Serve them on their own, or with cream or custard.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish)
Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise.
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
cream (whole milk + a knob of butter) → whole milk + a knob of butter
Thinner and less rich. Reduce a little longer if you need body.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Sticky Toffee Pudding Ultimate take?
2 hr 3 min all in — 45 min prep, 1 hr 18 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Eggs, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Baking tray, Saucepan, Mixing bowl.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
How much sugar?
140 g of Sugar.
How much sugar?
175 g of Sugar.
What can I use instead?
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking. egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish). Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise. butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem. cream (whole milk + a knob of butter) → whole milk + a knob of butter. Thinner and less rich. Reduce a little longer if you need body.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.