Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Sticky Toffee Pudding

Cooking time: 
15-30 minutes
Preparation time: 
15-30 minutes

250g pitted dates
1 tsp bicarbonate of soda
2 bramley apples, peeled, cored and grated
4 tbsp hot water
100g unsalted butter
100g caster sugar
100g Billingtons Dark Muscovado sugar
2 large eggs
175g self-raising flour, sifted
Pinch of salt

For the sauce:

120g unsalted butter
60g Billingtons Golden Caster sugar
60g Billingtons Dark Muscovado sugar
Pinch salt
150ml double cream


1.6L Round storage

  1. Preheat the oven to 160°C/325°F/gas mark 3 and grease a 1.6 litre deep Pyrex dish with butter. Tip the dates, bicarbonate of soda, grated apple and water into a food processor and blitz to a rough paste. Add the butter, sugars and eggs and blitz again until smooth.

  2. Tip the mixture into a large Pyrex bowl and fold in the flour and salt. Pour the mixture into the greased Pyrex dish then bake for 1 ½ hours. To check that the pudding is cooked, insert a cocktail stick or skewer into the centre; it should come out clean.

  3. For the sauce, combine the ingredients in a saucepan and slowly bring to the boil. Simmer for 5 minutes stirring constantly, until all of the sugar has dissolved and the sauce is smooth and glossy.

  4. Turn the pudding out onto a serving plate and pour the sauce over the top. Serve with cream, clotted cream or ice cream.