Sticky Toffee Pudding
Nigella Lawson
Yield
7 servingsPrep
15 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the cake | |||
| 100 | grams |
sugar
muscovado |
|
| 175 | grams |
self-rising flour
|
|
| 125 | millilitres |
milk
|
|
| 1 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 50 | grams |
butter, unsalted
melted |
|
| 200 | grams |
rolled oats
chopped |
|
| For the sauce | |||
| 200 | grams |
sugar
muscovado |
|
| 25 | grams |
butter, unsalted
in little blobs |
|
| 500 | millilitres |
water
boiling |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the cake: | |||
| 1E+2 | grams |
sugar
muscovado |
|
| 175 | grams |
self-rising flour
|
|
| 125 | millilitres |
milk
|
|
| 1 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 5E+1 | grams |
butter, unsalted
melted |
|
| 2E+2 | grams |
rolled oats
chopped |
|
| For the sauce: | |||
| 2E+2 | grams |
sugar
muscovado |
|
| 25 | grams |
butter, unsalted
in little blobs |
|
| 5E+2 | millilitres |
water
boiling |
|
Directions
Preheat the oven to 190°C/gas mark 5 and butter a 1½ litre capacity pudding dish.
Combine the 100g dark muscovado sugar with the flour in a large bowl.
Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring – just with a wooden spoon – to combine.
Fold in the dates then scrape into the prepared pudding dish. Don’t worry if it doesn’t look very full: it will do by the time it cooks.
Sprinkle over the 200g dark muscovado sugar and dot with the butter.
Pour over the boiling water (yes really!) and transfer to the oven.
Set the timer for 45 minutes, though you might find the pudding needs 5 or 10 minutes more.
The top of the pudding should be springy and spongy when it’s cooked; underneath, the butter, dark muscovado sugar and boiling water will have turned into a rich, sticky sauce.
Serve with vanilla ice cream, crème fraîche, double or single cream as you wish.
