Sticky Toffee Pudding without Dates

Sticky toffee pudding on a plate topped with sauce and ice cream

Sticky Toffee Pudding without Dates

Sticky sweet moist and delicious, this sticky toffee pudding is definitely the recipe you need if you like a sticky toffee pudding without dates in. It's a decadent treat that's perfect for when you want to indulge in a comfort food dessert!

Course Dessert

Cuisine British

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 571kcal

Author Corina Blum

Equipment

Large mixing bowl
Whisk
20cm x 20cm dish

Ingredients

190 g plain flour
1.5 teaspoon baking powder
Pinch salt
120 g soft brown sugar
2 eggs
120 ml milk
2 teaspoon vanilla extract
80 g butter melted

Ingredients for the Toffee Sauce

150 ml double cream
70 g butter
120 g soft brown sugar

Metric - US Customary

Instructions

How to Make the Sticky Toffee Sponge Pudding

Preheat the oven to 180°c (160°c fan)
Put the flour, baking powder, salt and sugar into a large mixing bowl. Mix together.
In another bowl put the eggs, milk, vanilla and melted butter. Whisk together until the top goes frothy.
Pour the wet ingredients into the dry ones and mix together until well combined and there are no dry bits.
Grease a baking dish (20cm x 20cm) and pour the mixture in. Bake in the oven for about 25 minutes. Check after 20 minutes and estimate how much longer it needs. If you use a larger or smaller dish this can affect the bake time.

How to Make the Sticky Toffee Sauce

Make the sticky toffee sauce by putting all the ingredients in a saucepan. Heat up and keep giving a stir. Take off the heat when the sauce is the colour you want. Let it stand for a few minutes before serving.
The pudding and sauce are lovely together but you could also serve with a little ice cream.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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