Naughty Sticky Toffee Pudding with Easy Vanilla Custard
By Toby Devonshire
Co-Founder of Supp
Prep Time
20 mins
Servings
6 Servings
Cook Time
35 mins
Difficulty
Easy
A classic British sticky toffee pudding: a moist date sponge served with warm toffee sauce and creamy vanilla custard. A very naughty treat for a winter's night!
Ingredients
250g dates, chopped (Medjool are best with stones removed)
250ml boiling water (to soften the dates)
1 tsp bicarbonate of soda
100g unsalted butter, softened
100g light brown sugar
2 large eggs, beaten
150g plain flour, sifted
1 tsp baking powder
1 tsp vanilla extract
1 pinch pinch of salt
75g unsalted butter (for sauce)
125g light brown sugar (for sauce)
200ml double cream (for sauce)
2 tbsp golden syrup
40g custard powder
500ml whole milk (for the custard)
25g caster sugar (for custard) (optional if your custard powder is sweetened)
1/2 tsp vanilla extract (for custard)
Method
Step 1
Preheat the oven to 180ºC. Grease a 20cm square or similar ovenproof dish and line the base with baking parchment.
Step 2
Place the chopped dates in a heatproof bowl and pour over the boiling water. Stir in the bicarbonate of soda, set aside for 5 minutes to soften, then roughly mash the dates with a fork.
Step 3
In a mixing bowl, cream the softened butter with the 100g light brown sugar until pale. Beat in the eggs one at a time, then stir in the vanilla extract.
Step 4
Fold the sifted plain flour, baking powder and a pinch of salt into the butter mixture until just combined. Fold in the mashed dates with any remaining liquid to make a thick batter.
Step 5
Spoon the batter into the prepared dish, level the top and bake in the preheated oven for 30–35 minutes or until risen and a skewer comes out cleanish with a few moist crumbs.
Step 6
While the pudding bakes, make the toffee sauce: place the 75g butter, 125g light brown sugar, double cream and golden syrup in a saucepan over a low heat. Stir until the sugar has dissolved, then simmer gently for 5–7 minutes until glossy and slightly thickened. Keep warm.
Step 7
Make the custard: whisk the custard powder and caster sugar into a little of the milk to a smooth paste, then pour in the remaining milk and vanilla. Heat gently in a saucepan, whisking constantly, until it thickens to coat the back of a spoon. Do not boil. Keep warm.
Step 8
When the pudding is ready, cut into six portions and spoon over plenty of warm toffee sauce. Serve immediately with a jug of warm vanilla custard alongside.
Nutritional Information
Per serving:
Energy - 839kcal
Protein - 9.7g
Carbohydrates - 107g
Fat - 44.7g
Fibre - 4g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
Make the toffee sauce ahead and warm through when ready to serve. Test the sponge with a skewer; a few moist crumbs are fine as the dates stay soft.
