Homepage
Go to checkout
Total number of items in your trolley: 0. Trolley amount: £0.00
Minimum: £40.00
Sticky Toffee Pudding

Sticky Toffee Pudding

By OcadoLifePublished on 02 December 2021Looking for a fail-proof recipe to serve on Christmas Day? Try sticky toffee pudding - an old traditional dessert, a classic pub choice and a favourite in many households. This recipe has been given a boozy spin with a buttery bourbon sauce. These whisky hit desserts are pure indulgence and ready in 35 mins. Recipe from Great British Bake Off quarter finalist, cookbook author and food stylist Benjamina Ebuehi.
Shop for ingredients

Time and servings

40 minsTotal time
8Servings
5 minsPrep time
35 minsCooking time

Ingredients

  • 125 g of unsalted butter, softened, plus extra for greasing
  • 170 g of self raising flour, plus extra for dusting
  • 175 g of medjool dates, pitted and roughly chopped
  • 1 tsp of bicarbonate of soda
  • 80 ml of bourbon
  • 150 g of light muscovado sugar
  • 0.5 tbsp of black treacle
  • 2 large eggs
  • 1 tsp of ground ginger
  • 1 tsp of ground cinnamon
  • 225 ml of double cream
  • 115 g of dark brown soft sugar

Method

  • Step 1

    Generously grease 8 x 150ml ramekins with butter and dust with flour. Preheat the oven to 180°C/160°C fan/gas 4. Add the dates to a small bowl with 150ml boiling water, the bicarbonate of soda and bourbon. Give it all a stir, then leave to soak for 20 mins. Once soft, mash with a fork and set aside.

  • Step 2

    Using an electric mixer, cream 80g of butter, the muscovado sugar and treacle together for 3-4 mins until pale and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the flour, ¼ tsp salt and spices before mixing in the mashed dates.

  • Step 3

    Spoon the batter into the ramekins and place them on a baking tray. Bake for 17-23 mins, until the puddings have risen and are springy to the touch. Let them cool for a few mins before carefully turning out onto serving plates.

  • Step 4

    Meanwhile, make the sauce. Add the cream, butter, sugar and a ½ tsp sea salt flakes to a saucepan. Bring to the boil, stirring frequently until everything is melted; simmer for 2 mins. Remove from the heat and stir in 50 ml of bourbon. Pour over the warm puddings to serve.