Kelly’s of Cornwall Sticky Toffee Pudding

Sticky toffee &c hoc sauce and packServes 4


For the pudding base:
225g whole soft dates, chopped
190ml boiling water
1 tsp vanilla extract
85g softened butter
140g Demerara sugar
2 eggs
2 tbsp black treacle
100ml milk
175g self-raising flour
1 tsp bicarbonate of soda

For the toffee sauce:
175g light muscovado sugar
50g butter, cut into pieces
225ml double cream
1 tbsp black treacle


Preheat the oven to 180°C. Soak the dates in a shallow bowl with the
boiling water and vanilla then mash with a fork. Grease a 20cm
rectangular tin and dust with flour. Cream together the butter and
sugar until light and creamy, then beat in the eggs one at a time. Stir in
the treacle and then add half the flour with the milk. Mix well then fold
in the rest of the flour. Pour the mixture into the prepared tin and bake
for 20-25 minutes until firm.

Meanwhile make the sauce. Put the butter, sugar and syrup into a pan
and heat until bubbling. Stir to make sure the sugar has dissolved.
Remove from the heat, allow to cool a little, and then beat in the
cream. Pour the sauce over the cooked puddings.

You can store them for a day or two like this, or heat and serve with
Kelly’s Cornish Clotted Cream ice cream.


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