Recipe

Sticky toffee date puddings

Sweet and sticky toffee date puddings - the ultimate dessert! With the perfect combination of flavour and texture, these puddings will have you screaming out for more!

  • 20 mins preparation
  • 15 mins cooking
  • Makes 8
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Ingredients

Sticky toffee date puddings
  • 250 gram seeded dried dates
  • 1 1/4 cup (310ml) water
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 90 gram butter, softened
  • 2 eggs
  • 3/4 cup (165g) caster (superfine) sugar
  • 2 teaspoon vanilla extract
  • 1 1/4 cup (185g) plain (all-purpose) flour
Toffee sauce
  • 1 cup (220g) caster (superfine) sugar
  • 300 millilitre pouring cream

Method

Sticky toffee date puddings
  • 1
    Preheat oven to 180°C. Grease an 8-hole (½-cup/125ml) mini fluted tube pan.
  • 2
    Using scissors, coarsely cut dates into a medium saucepan; add the water. Bring to the boil; remove from heat, stir in soda. Cool.
  • 3
    Beat butter, eggs, sugar and extract in a small bowl with an electric mixer until light and fluffy. Stir in sifted flour and date mixture. Divide mixture into pan holes. Bake about 15 minutes.
  • 4
    Meanwhile, make toffee sauce: Cook sugar in a medium frying pan, over medium heat, without stirring, until sugar melts and turns a dark caramel colour. Gently add cream (be careful, as it will splatter); stir to combine. Simmer, uncovered, for 1 minute or until sauce thickens slightly.
  • 5
    Serve warm puddings with toffee sauce and a little extra pouring cream, if you like.

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