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Sticky toffee pudding
45 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 394
  • Fat about 18g
  • Carbohydrates about 53g
  • Protein about 4g
This is needed
This is needed for 12 piece
  • 2 dl water, hot
  • 240 g dates, pitted, finely chopped
Sponge mixture
  • 80 g butter, soft
  • 2 egg
  • 140 g full-cane sugar
  • 180 g white flour
  • 1 tsp vanilla paste
  • 0.5 tsp baking powder
  • 0.5 tsp cinnamon
  • 0.5 tsp sodium bicarbonate
  • 1 pinch salt
Caramel sauce
  • 50 g butter
  • 2.5 dl full cream
  • 220 g ground cane sugar
  • 1 tbsp hazelnuts, coarsely chopped
  • 1 pinch sea salt
  • 12-hole muffin tin (each hole approx. 7 cm in diameter), greased
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And that's how it's done
And that's how it's done
Soak the dates in hot water for approx. 20 mins., mash with a fork, mix with the soaking water.
Sponge mixture
Place the butter in a bowl, mix in the sugar. Add the date mixture, eggs and vanilla paste, mix in. Combine the flour, baking powder, bicarbonate of soda, cinnamon and salt, mix into the mixture. Dust the prepared holes of the baking tin with a little sugar. Transfer the mixture to the tin.
To bake
Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, place on a cooling rack.
Caramel sauce
Melt the sugar in a wide pan and bring to the boil without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Pour in the cream, simmer for approx. 2 mins., stirring constantly with a whisk. Stir in the butter, season with salt. Pour the warm sauce over the warm puddings. Top with nuts.

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