Sticky toffee pudding is a classic and iconic British dessert consisting of a moist dates cake covered with mouth watering toffee sauce. Its sticky, gooey and spongy cake and so delicious that you will be hooked to it.

I was asked by my niece fiance to prepare this dessert, it was a request from him. I have never heard of this dessert before, little research went into before I attempted it. Instead of treacle I used palm jaggery. The toffee sauce was so delicious I am hooked on to it for life.

SERVES : 4-6 PEOPLE

INGREDIENTS

  • Maida 1 teacup
  • Baking soda 1/4 tsp
  • Baking powder 3/4 tsp
  • Egg 1
  • Butter 40gm
  • Salt 1/4 tsp
  • Vanilla essence 1 tsp
  • Brown Sugar 1/4 teacup
  • Palm Jaggery syrup 3 tsp
  • Milk 1/4 teacup
  • Dates 1 tea cup
  • Boiling water

 FOR THE TOFFEE SAUCE

  • Fresh cream 1 tea cup
  • Palm Jaggery syrup 1/2 teacup
  • Butter 1 tsp

METHOD

Add boiling water just enough to soak them for half an hour. Remove the seeds of the dates, chop it in small pieces. After half an hour, drain the water from the dates and smash nicely.

Sieve the maida, baking powder and baking soda three times in a large vessel.

Preheat the oven at 180°C for ten minutes.

Beat an egg in a separate bowl.

In another large bowl beat brown sugar and butter till creamy. Add the egg little at a time beating the mixture in between.

Add the palm jaggery syrup, vanilla essence and mix it in the mixture. Add little maida and milk at a time and gently fold it in mixture or lightly beat the mixture as you add little by little maida and milk till everything is added. Don’t overbeat it. Taste the batter if you want more sweet you can add little more sugar if needed.

Add the nicely smashed dates and mix it well in the mixture. The mixture will look little curdled, soft thick batter.

Generously grease the muffin molds with butter ,scoop batter and fill 3/4 th into each molds.

Bake for 170° C for 10 -15 minutes or till done. Insert a toothpick or woodenskewer, if it comes clean , it’s done or you will have to bake little more.

TO MAKE TOFFEE SAUCE

Heat palm jaggery syrup, butter and the fresh cream in a saucepan. Bring it to a boil, stirring till everything gets completely dissolved. Let the mixture bubble away till it looks like rich toffee colour, don’t burn it.

Once the pudding is cooled, take it out. Keep it in a serving dish. Put the toffee sauce over the dates cake and cover it with the toffee sauce.

Serve it hot.

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