Sticky Sticky Toffee Pudding- Recipe

I know what you're thinking and yes, the second 'Sticky' is intentional.

But why the second 'Sticky'? It's because this pudding is extra pudding-y, verging on the gooey. The very last sticky toffee pudding I had was at a pub for a friend's birthday, and it was dry, dry, dry. Today I decided to create a better one, but ended up overcompensating on the wet ingredients, resulting in an almost fudge-like pudding. It tasted fantastic though, even if I was hoping for a more cake-like pudding. The pecans were a wonderful textural foil to the pudding, and the maple syrup I drizzled at the bottom of the pan caramelised into crunchy bits.

If you're looking for a hot, butterscotchy pudding that's squidgy and moist, here's how you do it.

Ingredients for Pudding:

- 2 large eggs
- 2oz butter or margerine, melted
- 2oz dark brown sugar
- 200g dates, chopped
- 200ml strongly brewed tea
- 80ml strongly brewed coffee
- 4oz self raising flour
- 2tbsp black treacle
- 100g pecans
- About 70ml maple syrup
- 1/2 tsp each of cinnamon and nutmeg
- Extra butter to grease the pan

Ingredients for Butterscotch Sauce:

- 6tbsp dark muscavado sugar
- 2tbsp butter/ margarine
-120ml cream (single, double, Elmlea- any of those will do)


1) Soak the chopped dates in the tea and coffee for at least an hour. I did this in the morning so the dates had a good few hours to go soft. When time's up, blend into a mush (or mash them, if you don't have a blender).

2) Preheat the oven to 180 degrees C and generously grease a 18cm square pan with butter or margarine.

3) Scatter the pecans at the bottom of the pan, drizzle with maple syrup and set aside. The pecans will float into the centre of the pudding mixture when you add it later, but the maple syrup will caramelise and form crunchy bits.

4) Whisk together the melted butter and muscavado sugar (I just used a balloon whisk). Whisk in the eggs, then the flour and spices. Then add your caffienated dates and black treacle, mixing thoroughly,

5) Pour the mixture over the pecans in your pan, and bake for about an hour. If the top starts to burn, cover it with foil and continue cooking (this didn't happen to me, but it might to you- all ovens are slightly different).

6) Start making the butterscotch toffee sauce once you take the pudding out of the oven to allow the pudding to rest a bit: add the butter and sugar to a saucepan and bring it to the boil- once it boils bring the temperature down and simmer gently for about three minutes (you don't want to boil it harshly in case you burn it). After three minutes, stir in the cream.

(The butter and sugar should look like this for 3mins before adding the cream.)
7) Scoop up a square of steaming pudding onto a place, spoon some hot butterscotch over, and enjoy! It's awesome with ice cream.


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