Soooooo gorgeous, sooooo yummy, soooooo bad for you! Well, in reality I guess the puddings aren’t that bad but the sauce!!!! Simply melt together butter, cream and sugar – that says it all. Oh, and there’s also the ice cream that we like to serve them with – that’s not healthy either, but what a heavenly combination. Like many desserts, it is after all the naughty element that tempts us, making them an absolute treat. These are a real winter favourite in our house. Give them a go, and they will be in your house too!
What you need…
8 x 175g metal pudding basins, thoroughly buttered and with a little round of greaseproof paper in the bottom.
1 x baking tray
175g stoned, chopped dates
175ml boiling water
½ teaspoon vanilla essence
2 teaspoons coffee essence (I use Camp)
¾ teaspoon bicarbonate of soda
75g butter, at room temperature
150g caster sugar
2 large eggs, beaten
175g self-raising flour, sifted
for the naughty sauce
175g soft brown sugar
6 tablespoons double cream
What to do…
Pre-heat the oven to 180c / 350 °f / gas 4.
Begin by putting the chopped dates in a bowl and pouring the 175ml boiling water over them. Add the vanilla, coffee essence and bicarbonate of soda and leave on one side. Next, in a large mixing bowl, cream together the butter and sugar with an electric hand whisk until the mixture is pale, light and fluffy.
Gradually add the beaten egg, a little at a time, beating well after each addition. After that, carefully and lightly fold in the sifted flour, using a metal spoon. Then, fold in the date mixture, including the liquid.
Right now, it’ll look really sloppy – that’s fine: it’s supposed to. Divide the mixture equally between the eight pudding basins. Place on a baking tray and pop in the oven for 25 minutes.
When cooked, leave to cool for five minutes. Slide a small palette knife around each pudding and turn it out. If they’ve risen too much, you may need to lop off the tops so that they will sit evenly on the plate when you turn them (which means you get to sample the sponge – yipppeee: chef’s privileges.
Place the puddings into a shallow baking tray.
Next, make the sauce by tipping all the ingredients into a saucepan and very gently heating them until the sugar has completely dissolved.
To serve, pre-heat the grill to a medium-high setting and pour the sauce over the wee puddings. Place under grill so the tops of the puddings are about 13cm from the heat and let them warm through for five minutes (keep an eye on them: different grills pump out different heats and you don’t want them to burn). The tops should go slightly crunchy and the sauce will be hot and bubbling
Serve your little sticky toffee puddings with naughty, decadent sauce either with double cream or salted caramel ice-cream (recipe to follow later this week). Simply, to die for!
We were given a bottle of Monbazillac, Chateau Peyronnette, 2014, by my cousin’s hubby-to-be, Matt, when they stayed in the run up to Christmas. When I tried this wine with the sticky toffee puddings, it took them from being ‘sodding incredible’ (with the ice cream) to ‘wow! Just wow!’ with the wine!!! Just fabulous!!! One of those experiences without which life just isn’t complete!
This recipe is for eight puddings. I always make eight and then freeze those not required at that time in their moulds, which just leaves you to decide how much of the naughty sauce you make – totally yummy, I can eat this by the spoonful…without the puddings! Really, very naughty but wickedly good.
So, for two people: 60g soft brown sugar, 40g butter, 3 tablespoons double cream; for four people: 120g soft brown sugar, 80g butter, 6 tablespoons double cream.
My friend, Helen, who served them to us at supper one evening and of course, Delia Smith, whose fabulous and ingredient-stained ‘Christmas’ cookery book contains the original recipe, un-tinkered-with.