More ▾
Sticky Toffee Pudding
Serves 6–8
| prepPreheat oven to 180°C / 350°F | |||||
| prepButter a 24 cm × 24 cm baking dish | |||||
| 230g / 8 oz unsalted butter | Make toffee sauce | Pour half sauce into dish, freeze | Pour batter over sauce, bake 180°C / 350°F, 30 min | Poke holes, pour remaining sauce, grill until set | |
| 150g / 5 oz golden caster sugar | |||||
| 80g / 3 oz dark muscovado sugar | |||||
| 280ml / 9 fl oz double cream | |||||
| Pinch of salt | |||||
| 175g / 6 oz medjool dates, stoned and roughly chopped | Soak dates with bicarbonate | ||||
| 1 tsp bicarbonate of soda | |||||
| 300ml / 10 fl oz boiling water | |||||
| 50g / 2 oz unsalted butter, softened | Cream butter & sugars | Beat in eggs | Stir in dry ingredients & dates | ||
| 80g / 3 oz golden caster sugar | |||||
| 80g / 3 oz dark muscovado sugar | |||||
| 2 eggs, beaten | |||||
| 175g / 6 oz flour | |||||
| 1 tsp baking powder | |||||
| Pinch of ground cloves | |||||
| 75g / 2.5 oz walnuts | |||||
Read left to right — each column combines what's behind it. Tap a step to check it off.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free