Gary Rhodes Sticky Toffee Pudding
Indulge in the ultimate British dessert with Gary Rhodes' Sticky Toffee Pudding, a timeless classic brimming with rich, comforting flavors. This moist and tender sponge, delicately infused with sweet pitted dates and a hint of vanilla, is paired with an irresistible homemade toffee sauce that's smooth, buttery, and blissfully indulgent. Designed to satisfy any sweet tooth, this dessert comes together with simple yet luxurious ingredients like light muscovado sugar and double cream, creating a symphony of textures and tastes. Perfectly baked to golden perfection, it’s served warm and topped with a generous drizzle of toffee sauce. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for a truly decadent treat. Whether for a festive gathering or a cozy family dinner, this sticky toffee pudding is a show-stopping dessert that's sure to impress.
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Recipe Information
Ingredients
- 225 grams Pitted dates
- 175 ml Boiling water
- 1 teaspoon Bicarbonate of soda
- 85 grams Unsalted butter (softened)
- 140 grams Light muscovado sugar
- 2 large Eggs
- 200 grams Self-raising flour
- 1 teaspoon Vanilla extract
- 100 grams For the toffee sauce: Unsalted butter
- 175 grams For the toffee sauce: Light muscovado sugar
- 200 ml For the toffee sauce: Double cream
- 1 teaspoon For the toffee sauce: Vanilla extract
Instructions
Preheat your oven to 180°C (160°C fan)/350°F/Gas Mark 4. Grease and line a rectangular or square baking dish (roughly 20cm x 20cm) with parchment paper.
Chop the dates into small pieces and place them in a bowl. Pour over the boiling water and stir in the bicarbonate of soda. Allow the mixture to cool for about 10 minutes.
In a large mixing bowl, cream the softened butter and muscovado sugar together until light and fluffy. This will take around 3-5 minutes using an electric mixer or a whisk.
Beat the eggs into the creamed mixture, one at a time, ensuring each egg is fully incorporated before adding the next.
Fold in the self-raising flour gently, using a spatula or wooden spoon, until just combined. Be careful not to overmix.
Once the date mixture has cooled, mash it lightly with a fork (leaving some chunks for texture). Stir in the vanilla extract, then fold the date mixture into the batter until well combined.
Pour the batter into the prepared baking dish and smooth the surface. Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the center comes out clean.
While the pudding is baking, make the toffee sauce. In a saucepan, melt the butter and muscovado sugar over medium heat, stirring occasionally, until the sugar dissolves completely.
Stir in the double cream and vanilla extract. Bring the sauce to a gentle simmer and cook for 2-3 minutes, stirring frequently. Set aside and keep warm.
Once the pudding is cooked, let it cool for 5-10 minutes, then slice into portions. Pour the warm toffee sauce generously over each portion before serving.
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence!
Nutrition Facts
Calories |
4959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.4 g | 333% | |
| Saturated Fat | 160.3 g | 802% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1066 mg | 355% | |
| Sodium | 3230 mg | 140% | |
| Total Carbohydrate | 637.3 g | 232% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 462.7 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 657 mg | 51% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2489 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
