The easiest ever sticky toffee pudding recipe
One of our favourite desserts, perfect every time
We love sticky toffee pudding. Like, really love sticky toffee pudding. We'd go as far to say... it's in our top five desserts of all time.
This classic winter dessert that combines dates, a rich toffee sauce and is mostly served with custard or cream is said — and there are many claims and counter-claims on this — to have originated from a recipe concocted by chef Francis Coulson at Sharrow Bay Hotel in the Lake District in the 1970s. But others firmly believe the pudding originated from somewhere in Aberdeenshire, Scotland.
If we're being honest we couldn't give a stuff where it comes from. The important thing is it's still a delicious treat and the perfect finale to a cosy Sunday roast to this day. The good news is we have discovered a way to create restaurant quality STP at home.
The easiest, most foolproof way to whip up this delectable dessert, is in the Tefal Cake Factory, guaranteeing perfect results every time. Imagine a moist, light and fluffy sticky toffee pudding whenever you like thanks to the easy-to-use programmes and intelligent heat control, which adapts the temperature and time depending on your bake. There's also none of the stress from your temperamental oven deciding it wants to ruin your day, and your pudding. It's making our mouth water just thinking about it.
- ...For the sponge...
- 50g butter
- 125g dark brown sugar
- 1tsp baking powder
- 175g plain flour
- 1 egg
- 125g chopped dates
- 210ml boiling water
- 1tsp bicarbonate of soda
- 2tbsp syrup
- 1tsp vanilla extract
- ...For the toffee sauce...
- 150g dark brown sugar
- 40g butter
- 185ml double cream
- 5tbsp golden syrup
- In a bowl, beat the butter and sugar together until light and fluffy.
- Add the egg and continue to beat until combined.
- Put the water, dates and syrup into a pan and bring to the boil.
- Once it reaches boiling point, turn off the heat, stir in the bicarbonate of soda and cool slightly.
- Stir the date mixture into the butter and egg mix, then sieve in the flour and baking powder. Give it a good stir to combine.
- Butter and flour the cake tin and pour the mixture in.
- Cook on programme P1 for 25 minutes.
- Meanwhile, make the toffee sauce by adding all of the ingredients to a pan and heating for 10 minutes until the sugar has dissolved.
- Once the pudding is cooked, remove from the Cake Factory and serve while warm with the toffee sauce and scoop of vanilla ice cream (or custard!).