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Sticky toffee pudding recipe BARNEY DESMAZERY photograph YUKI SUGIURA SERVES 10-12 PREP 35 mins plus soaking COOK 45 mins MORE EFFORT V
WHY Few bakes are as inviting as sticky toffee pudding, but too often you find versions that don’t deliver on that promise. The clues to getting it right are in the name, so to make sure our recipe delivers on expectations, we’ve baked some of the sauce into the sponge. Often, people make the error of overdoing sweetness in place of toffee flavour, but we’ve made a treacle-based mix that adds depth. Part of the charm of this pud is its richness, of course, but it shouldn’t be heavy either. Our method ensures the lightest possible sponge with a bit of bite from nuts and chewy dates.
W H AT T O B U Y 200g butter, softened, plus extra for the tin 300g stoned dates (prepared weight) 1 tsp bicarbonate of soda 1 tsp vanilla extract 100ml dark rum (optional) 100g pecans, broken into large chunks or roughly chopped 225 light muscovado sugar 4 eggs 225g self-raising flour 1 tsp mixed spice 1 tsp ground ginger vanilla ice cream, double cream or clotted cream, to serve For the sauce 150g light muscovado sugar 50g butter 1 tbsp treacle 200ml double cream
60 BBC Good Food Middle East May 2022
AIRY SPONGE Rather than opt for an easy all-in-one pudding mixture that relies on baking powder, we’ve gone the extra step of making a properly beaten then folded batter that bakes into the lightest pudding possible.
STIC K Y BY N A M E Rather th an just a dd sauce at the en d, we’ve drenche the spon d ge in it fo r the fina 10 minute l s of bakin g. This makes th e puddin g very sti and muc cky h nicer to eat cold the next day, with or even without extra sau ce on to p.
ONE SUGAR Other recipes might have you buying up to three types of sugar, but we’ve found that light muscovado alone provides all you need in terms of sweetness and flavour.
LE TR E AC H E LLO , plus le c a e of tr tter A drizzle and bu e sugar th g in e cook dding th efore a ce a u with it b a s e gives th cream, avour toffee fl g deeper st boilin ju red to er. th e g compa to sugar d n a m crea
