Prep
20 minBake
40 minsServes
9Difficulty
Medium About
Indulge in this classic dessert, a favourite for all the family to enjoy.
Sticky Toffee Pudding Recipe
Preheat the oven to 180°C/Fan160°C, 350°F, Gas 4.
Grease and line a 20-23cm/8-9” square shallow cake tin.
Put the dates into a pan with 250ml water, bring to the boil then lower the heat and simmer 2 minutes. Remove from the heat and stir in the bicarbonate of soda.
Beat the butter and Tate & Lyle Soft Brown Sugar with the Lyle’s Black Treacle until soft and creamy, then beat in the vanilla extract and eggs.
Fold in the flour and dates with their liquid and mix well to give a soft consistency. Turn into the prepared tin and bake for 30-40 minutes or until a skewer comes out clean.
Meanwhile put all the ingredients for the toffee sauce into a pan and stir together over a low heat until the Tate & Lyle Light Soft Brown Cane Sugar has dissolved.
Cut the pudding into portions and serve with the warm toffee sauce poured over.
Ingredients – 8 items
1
FOR THE PUDDING
Dates, chopped
Moist Stoned
Bicarbonate of soda
Butter
Light soft brown sugar
Lyle’s Black Treacle
Vanilla extract
Eggs
Large
Self raising flour
FOR THE TOFFEE SAUCE
Butter
Lyle’s Golden Syrup
Tate & Lyle Fairtrade Dark Soft Brown Sugar
Double cream
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At Comptoir Bakery in London, every detail matters - from light, pillowy dough to the perfect finishing touch.
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