sticky toffee pudding - Cook with Gem
Warm spiced muffin-like cake with oozy toffee sauce, perfect for winter gatherings or autumn lunches—try it with ice cream or as a quick snack!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookwithgem.com.
Ingredients
- 200g (7oz) Medjool dates, quartered and stone removed (weigh them before removing the stones)
- 250ml (8fl oz) milk
- 100ml (3.5fl oz) water
- 1 teaspoon bicarbonate of soda (baking soda) check that yours is less than a year old or it won’t work!
- 115g (4oz) butter at room temperature. Salted is fine.
- 115g (4oz) soft dark brown sugar. The darker and stickier the better – Stateside I use the Trader Joe’s organic brown sugar or C&H dark brown.
- 200g (7oz) plain (all purpose) flour
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ½ teaspoon sea salt flakes or ¼ teaspoon grain sea salt
- 2 teaspoons baking powder
- 115g (4oz) salted butter
- 115g (4oz) of the same brown sugar you used in your cake
- 140ml (5oz) double (heavy) cream
- ¾ teaspoon sea salt flakes or ¼ teaspoon grain sea salt
- Maldon sea salt flakes
- Good (i.e. no weird ingredients) vanilla ice cream
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