Nigella Sticky Toffee Pudding is made with soft dried pitted dates, bicarbonate of soda, unsalted butter, black treacle, dark muscovado sugar, eggs, plain flour, baking powder, and double cream. This delicious Sticky Toffee Pudding recipe creates a rich dessert that takes about 1 hour to prepare and can serve up to 8 people.
Ingredients Needed:
For the sponge:
- 200 grams (7 oz) soft dried pitted dates (roughly chopped)
- 1 teaspoon bicarbonate of soda
- 75 grams (2.6 oz) soft unsalted butter (plus extra for greasing)
- 2 tablespoons (30 ml) black treacle
- 50 grams (1.8 oz) dark muscovado sugar
- 2 large eggs (room temperature)
- 150 grams (5.3 oz) plain flour
- 2 teaspoons baking powder
For the sauce:
- 150 grams (5.3 oz) soft unsalted butter
- 300 grams (10.6 oz) dark muscovado sugar
- 1 tablespoon (15 ml) black treacle
- 200 millilitres double cream (plus more to serve)
How To Make Sticky Toffee Pudding:
- Prepare the dates: Preheat the oven to 180°C (160°C Fan) / 350°F and lightly grease a 23cm (9-inch) square baking dish. In a bowl, combine the chopped dates, 200ml of boiling water, and bicarbonate of soda. Stir and let sit for 10 minutes.
- Mix the batter: In a mixing bowl, cream the butter and black treacle until well combined. Add the dark muscovado sugar and mix until smooth. Beat in the eggs one at a time, ensuring each is fully incorporated. Gently fold in the plain flour and baking powder until you have a thick batter.
- Add the dates: Use a fork to slightly mash the soaked dates, then stir them along with their liquid into the batter until just combined.
- Bake the sponge: Pour the batter into the prepared dish and bake in the oven for 30-35 minutes, or until a skewer inserted in the centre comes out clean.
- Make the sauce: While the pudding is baking, melt the butter, dark muscovado sugar, and black treacle in a saucepan over low heat. Stir until everything is melted and combined, then add the double cream. Increase the heat and bring to a gentle bubble, then remove from the heat.
- Finish the pudding: As soon as the sponge is out of the oven, prick it all over with a cocktail stick. Pour about a quarter of the warm sauce over the sponge, spreading it to the edges.
- Serve: Let the pudding sit for 20-30 minutes. Serve with the remaining warm sauce and extra cream on the side. Enjoy!
Recipe Tips
- Choose the Right Dates: Use soft, moist dried pitted dates for the best flavor and texture. If they are too dry, soak them in warm water for 10 minutes before using.
- Room Temperature Ingredients: Make sure your eggs and butter are at room temperature. This helps the batter mix more evenly and creates a lighter sponge.
- Don’t Overmix the Batter: When combining the dry ingredients and the date mixture, mix gently. Overmixing can make the pudding tough instead of soft and fluffy.
- Let It Rest: After baking, let the pudding rest for at least 20 minutes before serving. This allows the sauce to soak in, making it even more delicious.
- Serve with Extra Cream: For a truly indulgent experience, serve the pudding with a generous drizzle of double cream. It balances the sweetness and adds a rich, creamy texture.
How To Store & Reheat Leftovers
- Refrigerate: First, let the leftover Sticky Toffee Pudding cool until it reaches room temperature. Then, cover it tightly with cling film or transfer it to an airtight container. It can be stored in the fridge for up to 3 days.
- Freeze: You can freeze leftover Sticky Toffee Pudding for up to 2 months. After it has cooled, wrap it tightly in cling film and then place it in a freezer-safe container. To thaw, move it to the fridge overnight before serving.
Nutrition Facts
Serving Size: 1 serving (approximately 130g)
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 80mg
- Sodium: 150mg
- Potassium: 210mg
- Total Carbohydrate: 44g
- Dietary Fiber: 1g
- Sugars: 30g
- Protein: 3g
Try More Nigella Lawson Recipes:
- Nigella Cookie Dough Pots
- Nigella Lemon And Ginger Cheesecake
- Nigella Marmalade Cake
- Nigella Italian Christmas Cake
- Nigella Dorset Apple Cake
Nigella Sticky Toffee Pudding
Description
Nigella Sticky Toffee Pudding is made with soft dried pitted dates, bicarbonate of soda, unsalted butter, black treacle, dark muscovado sugar, eggs, plain flour, baking powder, and double cream. This delicious Sticky Toffee Pudding recipe creates a rich dessert that takes about 1 hour to prepare and can serve up to 8 people.
Ingredients
For the sponge:
For the sauce:
Instructions
- Prepare the dates: Preheat the oven to 180°C (160°C Fan) / 350°F and lightly grease a 23cm (9-inch) square baking dish. In a bowl, combine the chopped dates, 200ml of boiling water, and bicarbonate of soda. Stir and let sit for 10 minutes.
- Mix the batter: In a mixing bowl, cream the butter and black treacle until well combined. Add the dark muscovado sugar and mix until smooth. Beat in the eggs one at a time, ensuring each is fully incorporated. Gently fold in the plain flour and baking powder until you have a thick batter.
- Add the dates: Use a fork to slightly mash the soaked dates, then stir them along with their liquid into the batter until just combined.
- Bake the sponge: Pour the batter into the prepared dish and bake in the oven for 30-35 minutes, or until a skewer inserted in the centre comes out clean.
- Make the sauce: While the pudding is baking, melt the butter, dark muscovado sugar, and black treacle in a saucepan over low heat. Stir until everything is melted and combined, then add the double cream. Increase the heat and bring to a gentle bubble, then remove from the heat.
- Finish the pudding: As soon as the sponge is out of the oven, prick it all over with a cocktail stick. Pour about a quarter of the warm sauce over the sponge, spreading it to the edges.
- Serve: Let the pudding sit for 20-30 minutes. Serve with the remaining warm sauce and extra cream on the side. Enjoy!
Notes
- Choose the Right Dates: Use soft, moist dried pitted dates for the best flavor and texture. If they are too dry, soak them in warm water for 10 minutes before using.
- Room Temperature Ingredients: Make sure your eggs and butter are at room temperature. This helps the batter mix more evenly and creates a lighter sponge.
- Don’t Overmix the Batter: When combining the dry ingredients and the date mixture, mix gently. Overmixing can make the pudding tough instead of soft and fluffy.
- Let It Rest: After baking, let the pudding rest for at least 20 minutes before serving. This allows the sauce to soak in, making it even more delicious.
- Serve with Extra Cream: For a truly indulgent experience, serve the pudding with a generous drizzle of double cream. It balances the sweetness and adds a rich, creamy texture.
Nigella Sticky Toffee Pudding