Prepare to be obsessed because sticky toffee pudding is about to become your new favorite dessert.
Get ready to embark on a simple journey to create a decadent treat that will leave you utterly speechless.
Necessary Utensils
To make sure you're all set to whip up this yummy Sticky Toffee Pudding, let's gather the essential magic-making tools and utensils! You'll need a mixing bowl—it's where the batter parties before baking.
Next, grab a whisk, because nobody wants lumpy batter, right? I also find measuring spoons and cups super important for achieving sweet success! Oh, and a spatula! It is great for scraping every last bit from the bowl!
A baking dish, about 8×8 inches, is our stage. Lightly grease it, or it won't be the star of the show. I'm also sure you'll need a saucepan to make that heavenly toffee sauce! A wooden spoon is good for stirring, helping your arm's muscles, ha!
Lastly, don't forget oven mitts! Trust me, you'll thank me later; hot dishes don't give hugs!
Key Ingredients
Now, let's plunge into the heart of our sticky toffee adventure—the key ingredients that'll make your pudding sing! First, you'll need 300g of green beans; don't be shy, get a good amount!
Chop about 220g of pork mince; if you're feeling adventurous, try ground chicken! Grab ½ a small onion, finely chopped.
Next, mince 2 garlic cloves and roughly 2 teaspoons of ginger. Trust me, it makes all the difference. Don't skip them!
For the sauce, mix 1 tablespoon of dark soy sauce – none of that watery stuff. Add 1 tablespoon of Chinese cooking wine. This will make the flavour pop. If you don't have Chinese cooking wine, just use chicken stock!
Finally, include 1 teaspoon of white sugar and 1 ½ teaspoons of chilli garlic sauce.
Preparations
I'm ready to get started! We've got the best ingredients, so now it's time to prepare! First, roughly chop 225g of pitted dates! No need to be perfect – we're not entering a knife-skills competition, are we? Next, get 175ml of boiling water ready to soften those chopped dates — trust me, it's important. Add 1 teaspoon of baking soda to the boiling water to fully release the dates' flavours.
Now, let's talk about the dish – I mean the baking dish:
** Grease and flour an 8-inch square baking tin – or use baking paper.
Preheat your oven to 180°C** (160°C fan/Gas Mark 4). Don't skip this, be patient!
* Measure out all your dry ingredients! It avoids any last minute stresses!
We don't want lumps of flour in our pudding, do we? That's about it for preparations – easy peasy!
Baking Instructions
Once you've prepped the ingredients, you can focus on the main event—baking this delicious dessert! I always preheat my oven to 350°F (175°C). It guarantees an even bake.
Now, carefully pour the batter into your prepared baking dish. I like to use an 8×8 inch pan, but you can use whatever you've got! Just adjust baking times as needed.
Pop it into the oven and bake for about 30–35 minutes, until a toothpick inserted into the center comes out clean. Don't worry if it jiggles a bit; it'll set as it cools.
While it's baking, I start on the toffee sauce. It needs to be ready to drench that pudding when it's hot from the oven, creating the stickiest, most amazing thing ever!
Short Recipe Version
Sticky Toffee Pudding (Short Version)
Prep Time: 20 mins
Cook Time: 30-40 mins
Servings: 6-8
Ingredients:
- 225g Pitted Dates
- 280ml Boiling Water
- 1 tsp Baking Soda
- 75g Butter, softened
- 170g Light Brown Sugar
- 2 Large Eggs
- 170g Self-Raising Flour
Toffee Sauce:
- 115g Butter
- 170g Light Brown Sugar
- 150ml Double Cream
Instructions:
- Preheat oven to 180°C (160°C fan/ Gas Mark 4). Grease and flour a baking dish.
- Soak dates in boiling water and baking soda for 10 minutes. Mash with a fork.
- Cream butter and sugar. Beat in eggs, then fold in flour.
- Stir date mixture into batter. Pour into prepared dish.
- Bake for 30-40 minutes, or until a skewer comes out clean.
- While pudding bakes, make sauce: Melt butter and sugar in a saucepan. Stir in cream and simmer for 2-3 minutes.
- Poke holes in warm pudding and pour sauce over. Serve warm.
Nutrition (Per Serving, Estimated):
- Calories: 450-550
- Fat: 25-35g
- Sugar: 50-60g