It’s Monday again! I know, the weeks are flying by aren’t they? Although last week did seem to go on forever! At one stage when we were stuck in the house, cold, bored, and trying to meal plan for the week ahead, I took such a craving for sticky toffee pudding – not exactly something that you would consider on a “normal” diet! To be honest, that’s what I love about Flex, but we’ll cover that at a later stage. But yes, I was craving Sticky Toffee Pudding, and remembered a gorgeous recipe one of my friends from first year uni had. So of course we just had to have it last night!I woke up yesterday morning so excited to get baking again. I actually can’t remember the last time I baked something, and trying out a new recipe is always fun!
As I said before, I wasn’t too worried about my Weight Watcher Smart Points because I had my daily point, weekly points, and my rolled over points all to play with. So all I would say is if you are trying to be good, you might want to change things up a little. If you do, let me know what you change up – I love learning ways to improve a recipe!
We’ll start with the actual pudding or sponge. To oven bake this, I recommend using a 1 litre loaf tin, or at least anything over 500ml anyway! And remember to grease it… I didn’t… so I’ll remind you again in the method! Oh and yes, this recipe serves 8 portions of sticky toffee pudding.
The Sponge Pudding
- 175g pitted dates
- half a teaspoon of vanilla essence
- 2 teaspoons coffee essence
- 1 teaspoon bicarbonate of soda
- 75g butter (plus extra for greasing the tin)
- 150g caster sugar
- 2 large eggs
- 175g self-raising flour
- Start by chopping the dates into smaller chunks, sieving the self-raising flour into a bowl, beating the eggs, and ensure the butter is at room temperature.
- Grease your loaf tin well, and preheat the oven to 180 degrees C.
- Boil up your kettle and pour 175ml boiling water over a bowl of the chopped dates.
- Stir in the vanilla essence and bicarbonate of soda, and set the bowl to one side while you work on the rest of the mix.
- Find a large baking bowl and cream the butter and sugar together into a pale, light and fluffy mixture. I did this using my electric hand whisk, but you can use a magimix or whatever to get it beaten together.
- Slowly add the beaten eggs a little at a time, and beat the mixture well between each addition.
- Lightly fold in the flour to the mixture, making sure to completely fold it in without being too rough. This will help make the mixture lighter.
- Fold in the date mixture, including the liquid, until it is fully combined. Don’t worry if the mixture looks far too wet and sloppy, it’s meant to!
- Pour the complete mixture into your greased loaf tin and bake in the centre of your oven for about 25 minutes. If the top begins to burn before the mixture is fully cooked, place a bit of baking paper over the top.
- When the sponge is cooked, run a knife around the edges, and leave to cool before turning out onto a pyrex plate or onto something to cut it. Here you have your sticky toffee pudding minus the toffee sauce!
- 50g pecan nuts, chopped
- 235g soft brown sugar
- 145g butter
- 8 tablespoons double cream
- Combine all the ingredients in a saucepan.
- Heat very gently over a low heat until the sugar has fully melted.
- Keep heating until it begins to bubble around the edges.
- Slice your sticky toffee pudding sponge into your desired portion sizes and put into bowls.
- Use a ladle or a serving spoon to smother your sponge in the toffee sauce.
- This is optional, but you can pour some extra cream on top, or if you’d prefer you can add some ice cream!
So there you have it! I can honestly say this is so rich and beautiful that I don’t think I’ll need to eat again for at least another few hours. Considering we ate it around 7pm last night, that’s pretty good!
Do you have any favourite pudding recipes? Let me know below!