This ultimate Hairy Bikers Sticky Toffee Pudding is a fantastically rich and comforting dessert that will satisfy any sweet tooth. This classic British pud is made with soft, chopped dates, dark muscovado sugar, black treacle, and a hint of vanilla, creating a wonderfully moist and flavorful sponge. The result is a truly decadent dessert, drenched in a gloriously sweet and buttery toffee sauce. Perfect for a cozy Sunday lunch or a special occasion, this recipe makes enough to serve 6-8 people and is a guaranteed crowd-pleaser.
Hairy Bikers Sticky Toffee Pudding Ingredients
For the Pudding:
- 175g pitted dates, roughly chopped
- 1 tsp bicarbonate of soda
- 175ml boiling water
- 75g unsalted butter, softened, plus extra for greasing
- 150g dark muscovado sugar
- 2 large free-range eggs, beaten
- 1 tsp vanilla extract
- 175g self-raising flour
For the Toffee Sauce:
- 125g light muscovado sugar
- 100g unsalted butter
- 2 tbsp black treacle or dark corn syrup
- 150ml double cream
How To Make Hairy Bikers Sticky Toffee Pudding
- Prepare the dates: Place the chopped dates into a heatproof bowl and sprinkle over the bicarbonate of soda. Pour the boiling water over the dates and set aside for about 20 minutes to soften. This mixture will look slightly frothy.
- Preheat your oven: Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Grease a 2-litre shallow ovenproof dish with a little butter.
- Cream the butter and sugar: In a large mixing bowl, cream the softened butter and dark muscovado sugar together using an electric mixer until the mixture is light and fluffy.
- Add eggs and vanilla: Gradually beat in the eggs, one at a time, adding a tablespoon of the flour if the mixture begins to curdle. Stir in the vanilla extract.
- Combine the mixtures: Fold in the remaining flour gently using a large metal spoon. Finally, fold in the soaked date mixture until everything is just combined. Be careful not to overmix.
- Bake the pudding: Pour the batter into the prepared baking dish and level the surface. Bake for 30-35 minutes, or until the pudding is well-risen and a skewer inserted into the centre comes out clean.
- Make the toffee sauce: While the pudding is baking, prepare the sauce. Place the light muscovado sugar, butter, and black treacle into a small saucepan. Heat gently, stirring continuously until the sugar has dissolved and the butter has melted.
- Finish the sauce and serve: Bring the sauce mixture to a gentle boil for 2-3 minutes. Remove from the heat and stir in the double cream until you have a smooth, glossy sauce. To serve, you can either pour half the sauce over the pudding as it comes out of the oven and serve the rest on the side, or cut the pudding into portions and spoon the hot sauce over each serving.
Recipe Tips
- Use Medjool dates if possible: While any pitted dates work, Medjool dates are particularly soft and caramel-like, adding an extra layer of flavor and moisture to the pudding.
- Don’t skip soaking the dates: Soaking the dates with bicarbonate of soda not only softens them but the bicarb also reacts with the acidic sugar to help the pudding rise and create a lighter texture.
- Be gentle when folding: When combining the wet and dry ingredients, use a light touch. Overmixing the batter can develop the gluten in the flour, resulting in a tough sponge.
- Watch the sauce carefully: When making the toffee sauce, keep the heat low and stir constantly as it can catch and burn easily. Ensure the sugar is fully dissolved before bringing it to a boil for a silky smooth sauce.
What To Serve With Sticky Toffee Pudding
This decadent Sticky Toffee Pudding is traditionally served warm with a generous pouring of extra toffee sauce. It is absolutely delicious with a scoop of vanilla ice cream, which melts into the warm sponge and sauce. Alternatively, a spoonful of clotted cream, thick double cream, or a drizzle of single cream cuts through the sweetness beautifully. For a classic pairing, serve it with a pot of hot custard.
How To Store Sticky Toffee Pudding Leftovers
- Refrigerate: Store any leftover pudding and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat individual portions of the pudding in the microwave until warm, then pour over the reheated sauce.
- Freeze: The pudding sponge freezes brilliantly. Wrap the cooled, unsauced pudding well in cling film and then foil, and freeze for up to 3 months. Thaw at room temperature and reheat in a low oven or microwave. The sauce can also be frozen separately in a freezer-safe container.
Hairy Bikers Sticky Toffee Pudding Nutrition Facts
- Calories: 580 kcal
- Total Fat: 35g
- Saturated Fat: 22g
- Cholesterol: 130mg
- Sodium: 300mg
- Total Carbohydrate: 65g
- Dietary Fiber: 2g
- Sugars: 50g
- Protein: 5g
Frequently Asked Questions
- Can I make this pudding in advance? Yes, you can bake the pudding a day ahead. Let it cool completely, cover it, and store it at room temperature. Make the sauce just before you plan to serve and reheat the pudding in a moderate oven before pouring the sauce over.
- What is black treacle and is there a substitute? Black treacle is a dark, thick, slightly bitter syrup common in British baking. If you cannot find it, you can substitute it with dark molasses in the sauce for a similar rich, deep flavour.
- My sauce has become grainy. What went wrong? A grainy sauce is usually a sign that the sugar did not fully dissolve before the mixture came to a boil. To fix it, you can gently reheat the sauce over a very low heat, stirring until the sugar crystals melt.
- Can I make individual puddings? Absolutely! You can divide the batter among greased and lined muffin tins or individual pudding basins. You will need to reduce the baking time significantly, so start checking them after 15-20 minutes.
Try More Recipes:
Hairy Bikers Sticky Toffee Pudding Recipe
Description
The ultimate Hairy Bikers Sticky Toffee Pudding recipe. A deliciously moist date sponge baked until golden and then smothered in a rich, buttery, homemade toffee sauce. The perfect comforting dessert for any occasion
Ingredients
Instructions
- Prepare the dates: In a bowl, combine the chopped dates, bicarbonate of soda, and boiling water. Set aside for 20 minutes to soften.
- Make the batter: Preheat the oven to 180°C (160°C Fan). Cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla. Gently fold in the flour, followed by the soaked date mixture.
- Bake: Pour the batter into a greased 2-litre ovenproof dish and bake for 30-35 minutes until a skewer comes out clean.
- Make the sauce: While the pudding bakes, gently melt the sugar, butter, and treacle in a saucepan. Bring to a boil for 2-3 minutes, then remove from the heat and stir in the cream.
- Serve: Pour half the hot sauce over the warm pudding. Serve the remaining sauce on the side.
