Denise's Sticky Toffee Pudding
Denise · 1980s · mixed
Serves 8 servings · 15 min prep · 60 min cook
⚠ This recipe has significant uncertainties and needs human review before publishing.
sticky-toffeepuddingbakeddatescaramelsouth-african
Ingredients
- 1.185 gram unsalted butter
- 2.185 gram sugar
- 3.3 eggs
- 4.185 gram self-raising flour
- 5.1.5 teaspoon vanilla essence
- 6.0.5 teaspoon baking powder
- 7.150 millilitre water
- 8.75 millilitre milk
- 9.dates, stoned and chopped; quantity not specified — 'a block'
- 10.450 gram brown sugar, for sauce
- 11.75 gram unsalted butter, for sauce
- 12.450 millilitre cream, for sauce
- 13.2 teaspoon vanilla essence, for sauce
- 14.2 tablespoon pecans, chopped; for sauce
Method
- 1.PUDDING: Process all ingredients except the dates for exactly 30 seconds. Fold in dates and process for another 7 seconds.
- 2.Pour into a suitable greased ovenproof dish and bake at 180°C for one hour.
- 3.SAUCE: Boil all ingredients together for 10 minutes. Alternatively, simmer gently.
- 4.TO FINISH: Pour 10 tablespoons of the sauce over the cool cake. Can prick the cake with a skewer to help absorption.
- 5.Warm dessert just before eating. Serve with the remainder of heated sauce.
Notes
- This is a food processor recipe — all pudding ingredients are processed together briefly, then dates folded in.
- The card has extensive handwritten cup/imperial annotations alongside the metric quantities. 450g brown sugar = 2¼ cups; 75g butter = 5 tablespoons; 450ml cream ≈ 1¾ cups / 15fl oz.
- No quantity specified for 'a block of dates' — a standard block of dates (approx 250g) is typical for this type of pudding.