Simplest Sticky Toffee Pudding

Name: Simplest Sticky Toffee Pudding
Total time: 1 h
Yield: 6 puddings
Cuisine: british
Ingredients: 4 tablespoons unsalted butter; 2/3 cup firmly packed brown sugar; 2 large eggs; 1 cup self-rising flour; 1 1/3 cups pitted dates, coarsely chopped; 1 cup water; 6 tablespoons golden syrup (see note); Butterscotch sauce (see recipe)

By Jonathan Reynolds

Updated Aug. 3, 2024

Total Time: About 1 hour
Rating: 4(28)
Comments: Read comments

Featured in: Food; Rules of The Game

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:6 puddings

4tablespoons unsalted butter
⅔cup firmly packed brown sugar
2large eggs
1cup self-rising flour
1⅓cups pitted dates, coarsely chopped
1cup water
6tablespoons golden syrup (see note)
Butterscotch sauce (see recipe)

Ingredient Substitution Guide

Preparation

Step 1
Preheat oven to 300 degrees. In a mixing bowl, cream the butter with the brown sugar, then mix in the eggs and fold in the flour.
Step 2
Puree the dates with 1 cup warm water and mix into batter.
Step 3
Film 6 7-ounce custard cups with golden syrup, then fill with batter and bake for 40 to 45 minutes or until a knife inserted at the edge comes out clean.
Step 4
Run a knife around the sides of puddings and invert onto serving plates. Pour warm butterscotch sauce over each and serve.