Joe Anderson In our opinion, you can’t have sticky toffee pudding without custard, which is why we have combined this recipe into two, giving you the best of both.
Our custard is so easy to make and is also egg free. The sticky toffee pudding is a little more involved, but well worth the effort.
First pre-heat the oven to 180c.
Sticky Toffee Pudding and Custard Recipe
Sticky Pudding
- 250g Dates
- 1 tsp Vanilla extract
- 175g Self-raising flour
- 1 tsp Bicarbonate of soda
- 2 Eggs, beaten
- 85g Butter, softened
- 140g Light brown sugar
- 100ml Milk
- 2 tbsp Black treacle
For the puddings you’ll first need to chop the dates into small pieces and pip them if necessary. Once you have done this, cover them in boiling water and set them aside. Next, combine the butter and sugar until you have a creamed mixture, then add in the eggs a little at a time until combined.
The next step is to mix the bicarbonate of soda and flour together, before adding half this mixture, along with half the milk and all the treacle to the cake mix. Combine until the flour has mixed in and then add the rest of the flour and milk. Once the dates are cool, drain them and add to the main mixture by stirring them in.
Next simply divide into greased pudding cases and bake for 20-25 minutes until cooked right through.
Toffee Sauce
- 175g Light brown sugar
- 50g Butter
- 225ml Double cream
- 1 tbsp Black treacle (optional)
While the cakes are cooking, melt the sugar, butter and half the cream on a medium heat, bringing to the boil. If you would like to use treacle to make the sauce a little richer then add it once boiled. Next, turn the heat up a little and cook for 2-3 minutes more. Take off the heat and stir in the rest of the cream until combined.
Custard
- 400ml Milk
- 3 tbsp Cornflour
- 1/2 cup Caster sugar
- 1 tsp Vanilla Extract
When everything else is done you can make the custard. First combine half the milk with the cornflour and add to a pan on a medium heat along with the rest of the ingredients. Keep stirring until the mixture thickens and then you have your custard. You can use a vanilla pod if you like as this will give the custard a more authentic look and a lovely vanilla taste, but try to use the vanilla extract too as this gives it a lovely yellow colour.
Serve as in the picture above and enjoy.
