STICKY TOFFEE PUDDING RECIPE
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Sticky Toffee Pudding is an icon of hearty British cuisine. A quintessentially British pudding and nothing is better than making them homemade. Although its origins are unclear, it was likely invented in the Lake District. The puddings are made with a light sponge and soaked dates finished off with a delightful toffee sauce. Pure comfort.
Best served warm, with a drizzle of cream or scoop of ice cream.
Skill level: Effortless yet impressive
Vegan friendly, Gluten free
160g gluten-free sponge mix
50g dried chopped dates
50g muscovado sugar
50g cubed room temperature butter, plus extra for greasing (plant or dairy)
Vegan: 160ml oat milk (100ml for the sponge, 60ml for the sauce)
Non-vegan: 110ml dairy milk (40ml for the sponge and 60ml for the sauce) and 1 large egg
4 foil dariole moulds
You will need to add:
Boil a kettle. Snip open the sachet of dates. Empty them out into a small bowl and pour in 100ml boiling water and leave to soak.
Grease the foil pudding mould with a little butter or oil. Turn on the oven to 180°C.
Empty the sachet of cake mix into a bowl reserving 2 teaspoons. Use this to dust the greased dariole moulds with, to ensure a quick release.
For vegan puddings pour in 100ml of full fat oat or soya milk and whisk until the batter has no lumps and is smooth. stir in the soaked dates.
For non vegan puddings whisk one large egg (you should have 60ml of liquid egg). Pour 50ml of full fat dairy milk into the sponge mix and whisk, now pour in the egg until the batter has no lumps and is smooth. Stir in the soaked dates.
Pour and divide the batter equally between the moulds. Each mould should be filled ¾ of the way up. Bake in the oven for 12 minutes.
Whilst the puddings are in the oven, you can get on with the sauce. Take a small saucepan and empty out the sachet of muscovado sugar add 50g butter, and heat gently until the sugar has dissolved. Now pour in 60ml of milk slowly stiring all the time.
Turn up the heat to boil for 1 minute. This will reduce and thicken the sauce a little. It should be syrupy enough to coat the back of a spoon.
Take the puddings out of the oven. Insert a fork to check they are cooked through, they should be springy to the touch. Cut off any excess sponge so when puddings are turned out they sit flat.
Create more holes with the fork in all of the puddings to the bottom. Then spoon 2 tbsps of sauce on each of the puddings and let this seep through and absorb.
Once the sauce has been absorbed, insert a knife around the edges of each pudding and turn them out onto a shallow bowl or saucer with a rim.
Pure the remainder of the sauce equally onto each pudding.
The sticky toffee puddings are best served warm with single cream or ice cream.
Vegan gluten free sponge mix (Sugar, Rice Flour, Potato Starch, Chickpea Flour, Tapioca Starch, Maize Flour, Oat, Linseed, Chickpea Protein, Buckwheat Flour, Raising Agents (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cream of Tartar), Salt, Stabiliser (Xanthan Gum), Natural Vanilla Flavouring, Turmeric), muscovado sugar, dates
Allergen advice: For allergens, see ingredients in bold.
*Although this kit does not contain these allergens. There may be trace particles of nuts, peanuts, sesame, milk, eggs from manufacturing processes outside our control.
Calories 329, Fat 11 grams, Saturated Fat 5 grams, Sugar 38 grams, Protein 2.7 grams