Sticky Toffee Pudding with Butterscotch Sauce
Sticky toffee pudding is a firm favourite of my boyfriend’s and as a result half the restaurants we end up going to get a rating based on their standard of toffee pudding.
I decided to try and see how my own version would compare and the harshest pudding critic around (Conor) absolutely loved it. The plate was licked clean in seconds… no kidding. I was told that my home made version lived up to restaurant expectations and I ended up making the recipe three times in the one week just to triple check that it wasn’t a fluke. Nope, it worked out each and every time.
The butterscotch sauce also lasted for quite a while when stored in the fridge, making it an ideal topping for ice cream and any other desserts you might want to add it to. I’m also strongly considering making it in December and adding little jars of the stuff to Christmas presents.
- 225g salted butter, at room temperature
- 175g self-raising flour at room temperature
- 2 eggs (medium)
- 1 tsp vanilla extract
- 175g light brown sugar
- 1tsp bicarbonate of soda
- 175g dates, (chopped up finely, stones removed)
- 100g caster sugar
- 100ml double cream
- 25g salted butter (chopped, at room temperature)
Ice Cream! Vanilla is best.
This butterscotch sauce can be made in advance and left in the fridge. For this recipe, I made it the night before I wanted it and merely reheated it in the microwave when I needed it for the dessert. Very easy to do and incredibly handy to have to pour over desserts / ice cream.
- First, place the caster sugar and about 200ml of cold water in a saucepan and place over heat. Bring to the boil and stir until the sugar is entirely dissolved. Once the water / sugar mix is boiling, reduce the heat and simmer for 35 – 40 mins until the mixture has turned to a caramel colour (see my photo below). This is an important stage to pay attention to because depending on the level of heat your caramel is cooking at, it may only take 30 mins or perhaps shorter. Each time I made the caramel, it took roughly 35 mins. The change in colour happens quite quickly and you absolutely do not want to burn your pan, so be careful! ( I speak from experience. It isn’t great.)
- Once the caramel is ready, add the butter and cream, stirring continuously. It’ll sizzle a little, so mind that you don’t burn yourself.
- Place the sauce to one side and allow to cool. It should gradually thicken as it cools (perfect for the pudding! Try not to eat too much of the sauce at this stage. It’s delicious, so the temptation is strong with this one)
Sticky Toffee Pudding:
1. Preheat the oven to 180°C. Melt a small portion of the butter, around 30g, in the microwave and brush on the inside of your ramekins (about six) or small tins (I used four small cake tins that I had). Once the butter is brushed on the inside of the containers, sprinkle with flour to avoid the puddings sticking to the side of the tins. Place the tins to one side.
2. Put the chopped and de-stoned dates into a saucepan with 300ml of cold water and bring to the boil. Reduce the heat once the water begins to boil and cook for an additional 4-8 mins, until the dates have softened.
3. Add the bicarbonate of soda to the softened dates. The water will foam up and you’ll feel like a bit of a scientist at this point, but just keep stirring and set aside.
4. Using a food mixer / hand electric mixer, mix the vanilla, brown sugar and butter together for ten mins until fluffy.
5. Place the foamy date mixture into a blender (I used my nutribullet) and blend for 30 seconds. Take off, stir, and blend again for another 30 seconds. Leave to one side.
6. Add two tablespoons of flour to the vanilla / sugar / butter mixture and slowly add in eggs (one at a time) and beat well. Add the rest of the flour and blended dates and mix until fully combined.
7. Place the pudding mix into the pre-prepared tins / ramekins and place on a tray to go into the oven. The cakes, depending on which container you use, should take between 30 -40 mins to cook. Use a clean knife to test when the pudding is fully cooked i.e. if you dip the knife into the pudding, it should come out clean.
8. To serve, turn the puddings out of their tins (or if the ramekins are suitably decorative, leave in) and place one scoop of ice cream on top. Reheat the butterscotch sauce in the microwave for about 15 – 20 seconds and pour on top of the dessert. The ice cream will quickly melt so serve immediately.