Sticky toffee pudding

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一起跟著做! 鼓勵作者

Everyone loves sticky toffee pudding and this recipe is so simple to make. OK, it's not light on calories, but it's absolutely perfect for a dinner time treat!


pitted dates, roughly chopped 75g
mixed dried fruit 75g
bicarbonate of soda 3/4tsp
unrefined dark muscovado sugar 75g
unrefined light muscovado sugar 75g
butter 75g
medium eggs, lightly beaten 2
wholemeal self raising flour 175g
Toffee sauce
butterForthetoffeesauce 125g
unrefinedlightmuscovadosugar(Forthetoffeesauce) 175g
doublecream(Forthetoffeesauce) 4tbsp
pecannuts,roughlychopped(Forthetoffeesauce) 25g
  • 1Preheat the oven to 200°C/400°F/gas 6.Grease and base line 6 x 250ml (9floz) cups or pudding moulds. Put the dates, dried fruit and bicarbonate of soda into a jug. Pour on 175ml (6floz) boiling water.
  • 2Put the dark and light muscovado sugars into a bowl with the butter. Use an electric mixer to cream together until light and fluffy. Gradually beat in the eggs, then sift in the flour and fold in the fruit mixture to combine.
  • 3Spoon into the prepared cups or pudding moulds. Put into a roasting tin, half fill with boiling water, then cover the entire tin with foil. Bake for 30 mins until the puddings are risen, firm, yet springy. A cocktail stick pushed into the centre should come out clean.
  • 4For the sauce; put the butter, light muscovado sugar and cream into a pan and heat gently, stirring until the sugar is dissolved.
  • 5To serve, upturn the puddings onto serving plates, drizzle over some toffee sauce and sprinkle with pecan nuts.


To save time, spoon the mixture into non metallic cups. Cook three at a time on Medium 600W for 6 mins in the microwave. Leave to stand for 1 min. Repeat with the other three cup.

2012/12/09 發表 1,834 瀏覽

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