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Sticky Toffee Pudding

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Go to @elmlea_ukie on Instagram for the video recipe!

Sticky toffee pudding, baked in a loaf tin so you can slice it thick, drench it in warm toffee sauce & finish with a generous pour of Elmlea Double. You deserve it 💙

Go to @elmlea_ukie on Instagram for the video recipe!

Sticky toffee pudding, baked in a loaf tin so you can slice it thick, drench it in warm toffee sauce & finish with a generous pour of Elmlea Double. You deserve it 💙

  • Prep time
    10 minutes
  • Cooking time
    45 minutes
  • Servings
    8 portions
  • Difficulty
    Easy

Ingredients

Cake
  • 200g Pitted dates
  • 1 tsp Bicarbonate of soda 
  • 100g Elmlea Creamy & Buttery, softened 
  • 150g Dark muscovado Sugar
  •  2 Large eggs
  • 100ml Milk
  • 150g Plain flour
  • Pinch Salt 
Sauce
  • 200g Dark muscovado sugar
  • 400ml Elmlea Double
  • 80g Elmlea Creamy & Buttery
  • Salt

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Preheat the oven to 180°C and line a loaf tin with parchment paper. 
      2. Add the dates to a pot along with 300ml water. Bring to a simmer and cook for 10 minutes until soft.
      3. Cream the butter and sugar together for 2 minutes then add the eggs one by one. Mix in the milk then sift in the flour.
      4. Blend the dates and water together with a hand blender then stir in the bicarbonate of soda. The mixture will turn pale and puff up slightly. Stir this into the batter then pour into the lined loaf tin. Bake for 30-45 minutes until a skewer comes out clean when inserted. 
      5. To make the sauce, simply combine all of the ingredients in a small pot and gently heat to melt everything together. Once melted, bring to a simmer and bubble for 3 minutes. Remove from the heat and allow to cool slightly.
      6. Slice the loaf and pour over the toffee sauce, finishing with a drizzle of Elmlea Double.  

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