Sticky Toffee Pudding

 

Hi love bugs,

Firstly, welcome to my first blog post/recipe on my website! How exciting!  I’m always overwhelmed with the number of DM’s I receive on Instagram regarding my very quick recipe reels, so I’ve opted to create detailed step by step instructions to accompany them (when necessary).  Hopefully this will make it a lot easier to recreate my dishes which FYI I love when you share the final product with me.

This decadent sticky toffee pudding is one of my absolute favs! My family and I wolfed this down on Christmas day, so I’m sure it will be a hit in your household too. If you’ve been following me for a while (well it’s only been 6 months since I launched Rukkie Cooks actually), you’ll know that baking is NOT my forte, but trust me there is minimal room for error when it comes to this pudding, perhaps why it’s my go to dessert to make. Fun to make with kids, great treat for personal self-care days (which all so deserve) or when entertaining family/bae, trust and believe this is going to be highly re-requested. Anyway, enough waffling from me, let’s get into it!

 

50g unsalted butter (room temperature)

2tablespoons black treacle

50g dark muscovado sugar

2 eggs

170g self-raising flour

200g medjool dates

1 tablespoon glacé ginger

150ml boiling water

1 teaspoon vanilla essence

½ teaspoon bicarbonate of soda

 

125g unsalted butter

1 tablespoon black treacle

250g dark muscovado sugar

200ml double cream

 

Deseed your dates, roughly chop them and place into a bowl with boiling water along with the bicarbonate of soda. Give it all a swivel and put aside. DO NO SKIP THIS STEP. I had to put that in capitals so you understand the severity of why you must make this the first thing you do. I’ll explain later, but for now let’s build on our trust. Whilst we’re at it, preheat your oven at 180 degrees (fan assisted).

Now onto the cake mix. In a large mixing bowl, place your room temperature butter, black treacle and sugar. Whisk until fluffy and combined.

 

Add your eggs & vanilla to your butter mixture and whisk again.

Pour in the chopped dates along with the liquid and glace ginger. It's vital to insure that the water you added to the dates has now completely cooled down in order to avoid scrambling the eggs in the mixture (which would be an absolute disaster). Give this all another whisk. Don’t worry about the chunky bits of fruit, it all adds to the gooeyness of this cake it's called sticky for a reason. You will see some bubbles form, almost like frothy milk.

Fold in your sieved flour with a wooden spoon. We want to keep as much air in as possible that we created whilst whisking the other ingredients. This is what will give us a fluffy cake.

Pour cake mix into a well buttered tin/dish and place into the oven and bake for 25-30mins. Your knife/cake tester should come out clean once your poke it.

Now onto this delicious sauce. In a saucepan add your butter, treacle and muscovado sugar. Melt together on a medium to low heat.

Once your butter and sugar are melted, pour in the double cream and bring to a boil. This should only take 2-3 mins. Remove from heat.

Pour 1/3 of the sauce over your warm cake, saving the rest for when serving. I like to pierce a few holes, so the cake soaks up the toffee.

Finally, it’s time to indulge! Serve a slice of your pudding with ice cream or custard whichever floats your boat. Don’t forget to drizzle some of that sauce we saved earlier.

 

Now I can’t promise you if you leave this pudding unattended it’ll still be there if you try and come back for round 2 (I’m speaking from experience), so enjoy it whilst you can.

The leftover sauce smothered over French toast is just something else btw (I have a recipe on my YouTube channel). https://www.youtube.com/watch?v=-aqMKOmxlMQ 

Let me know how you get on, and make sure you share your recreations with me on Instagram @rukkiecooks & Twitter @rukkiecooks.

Lots of Love

Rukkie x