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Nigella's Sticky Toffee Pudding in a round cake tin
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Nigella Lawson Sticky Toffee Pudding

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!
Course Dessert
Cuisine British
Keyword Pudding
Prep Time 45 minutes
Cook Time 35 minutes
Resting time 30 minutes
Total Time 1 hour 50 minutes
Servings 9 pcs
Calories 589kcal
Author Lea

Equipment

  • 23x23 cm square baking dish/24 cm round cake tin
  • Electric mixer or stand mixer
  • Saucepan
  • Measuring spoons
  • Parchment paper
  • mixing bowl
  • Smaller bowl for soaking dates
  • Spatula and a fork
  • Testing skewer

Ingredients

For the sponge

  • 200 g soft dried pitted dates roughly chopped
  • 200 ml boiling water
  • 1 tsp bicarbonate of soda
  • 75 g unsalted butter softened
  • 2 tbsp black treacle
  • 50 g dark muscovado sugar
  • 2 large free-range eggs at room temperature
  • 150 g plain flour
  • 2 tsp baking powder

For the sauce

  • 150 g unsalted butter softened
  • 300 g dark muscovado sugar
  • 1 tbsp black treacle
  • 200 ml double cream

Instructions

Sponge

  • 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. 

Sauce

  • 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.

Decorating

  • 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.

Notes

Please visit the BBC Food Website for the original Nigella Lawson's Sticky Toffee Pudding Recipe and her directions.

Nutrition

Calories: 589kcal | Carbohydrates: 73g | Protein: 4g | Fat: 33g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 160mg | Potassium: 450mg | Fiber: 2g | Sugar: 57g | Vitamin A: 1037IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 2mg