Nigella Lawson Sticky Toffee Pudding is a fantastic dessert. The cake is springy, spongy and moist; the sauce is full of warm, rich toffee sweetness. It’s a perfectly balanced unbeatable combination!
Prep Time 45minutes
Cook Time 35minutes
Resting time 30minutes
Total Time 1hour50minutes
23x23 cm square baking dish/24 cm round cake tin
Electric mixer or stand mixer
Smaller bowl for soaking dates
Spatula and a fork
For the sponge
200gsoft dried pitted datesroughly chopped
1tspbicarbonate of soda
50gdark muscovado sugar
2large free-range eggsat room temperature
For the sauce
300gdark muscovado sugar
Pour boiling water over the chopped dates and stir in the bicarbonate of soda. Soak for 10 minutes.
Beat the butter and black treacle until properly incorporated.Add sugar to the mix and beat again. Once the mix is smooth, beat in the eggs one at a time.Reduce the speed of the mixer and incorporate in the flour and baking powder.
Mash the dates with a fork and fold them gently into the mix.
Pour the mix into the tin, level the surface and bake in a preheated oven to 180C/160C Fan/Gas 4 for 30 – 35 minutes.
To make the sauce, melt the butter, sugar and treacle in a pan over the low heat.
After the butter melts and sugar dissolves, stir in the cream. Turn the temperature up, and once the sauce starts bubbling, take it off the heat.
As soon as the sponge is out of the oven, prick it all over with a skewer creating small holes. Pour around a quarter of the sauce over the sponge.
Let the cake cool down for 30 minutes before serving. Top up each serving with more sticky toffee sauce. Reheat the sauce if you need to.
Please visit the BBC Food Website for the original Nigella Lawson's Sticky Toffee Pudding Recipe and her directions.