The Maven's Sticky Toffee Pudding

Recipe: The Maven’s Sticky Toffee Pudding

Try this easy-to-follow recipe for the perfect sticky toffee pudding…

Craving The Maven’s rich and oh-so indulgent sticky toffee pudding? We’ve got you covered. Our friends from Gainford Group have shared their secret recipe for cake connoisseurs to try at home.

The Maven’s Sticky Toffee Pudding Recipe:

Makes nine generous slabs

The Maven's Sticky Toffee Pudding

Ingredients

For the sponge

  • 200g soft dried pitted dates (roughly chopped)
  • 1 tsp bicarbonate of soda
  • 75g soft unsalted butter (plus more for greasing)
  • 2 x 15ml tablespoons black treacle
  • 50g dark muscovado sugar
  • 2 large eggs (at room temperature)
  • 50g plain flour
  • 2 tsp baking powder

For the sauce

  • 150g soft unsalted butter
  • 300g dark muscovado sugar
  • 1 x 15ml tablespoon black treacle
  • 200ml double cream (plus more to serve)

Method

You will need 1 x approx 23cm / 9-inch square baking dish

  • Preheat the oven to 180°C/160°C Fan/350°F and lightly grease your dish.
  • Put the chopped dates, 200ml/¾ cup of boiling water and bicarbonate of soda into a bowl, give a stir and then leave for 10 minutes.
  • Cream the butter and black treacle until well mixed, then add the sugar and mix again, beating out any lumps.
  • Beat in an egg and keep beating — scraping down as necessary — until completely incorporated, then do likewise with the other egg. Beating gently, add the flour and baking powder until you have a smooth, thick batter.
  • Using a fork, stir the soaked dates, squishing them a bit, then pour the dates and their liquid into the batter and beat gently to mix in.
  • Pour and scrape into your prepared dish or cake tin and bake in the oven for 30-35 minutes, or until a cake tester comes out clean.
  • While the pudding’s in the oven, you can make the sauce. Melt the butter, muscovado sugar and treacle over a very low heat in a heavy-based saucepan.
  • Once the butter’s melted, stir gently until all other ingredients are melted too.
  • Now stir in the cream, then turn up the heat and when it comes to a boil, take it off the heat.
  • As soon as your cake comes out of the oven, prick the cooked sponge pudding all over with a cocktail stick and pour about a quarter of the warm sauce over, easing it to the edges with a spatula so that the sponge is entirely topped with a thick sticky glaze.
  • Put a lid on the remaining sauce in the pan to keep it warm.
  • Leave for 20-30 minutes, or up to an hour is fine, then take to the table, with the rest of the sauce in a jug, and cream to serve.
  • Tuck in and enjoy this mouthwatering dessert.

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