Sticky Toffee, Date & Walnut Pudding

Sticky Toffee, Date & Walnut Pudding
120 Minutes
8-9 Portions

Who doesn't love sticky toffee pudding. Mine has added natural sweetness from the dates and a little something to crunch through with the walnuts.

  • Preheat the oven to 170c. grease and flour an 8, 9 or 10inch round or square baking tin.
  • Place the dates, water, vanilla, sugar, butter and treacle into a pot and bring to the boil, allow to cool for approx 20 minutes.
  • Meanwhile place all the ingredients for the toffee sauce in a pot and bring to the boil, then simmer for 5 minutes, your sauce is ready (but hot!!0 Set aside.
  • Place the cooled ingredients for step into a food processor and blend until smooth, add in the egg and milk, blend for 5 seconds, then add in the flour and bread soda, blend for 20 seconds until no flour remains to be seen. Add in the chopped walnuts and blend for 3 seconds.
  • Pour the mix into your prepared tin and bake for approx 40-45 minutes until it is cooked. Remove from the oven and spread 2 tablespoons of the sauce over the hot cake (omitting the walnut & date chunks) and place it back in the oven for a further 5 minutes until bubbles appear over the top- this gives it the sticky topping appearance.
  • Remove from the oven and allow to cool for 20 minutes before serving it topped with that yummy sauce and vanilla ice-cream of course! Enjoy!
  • 225g stoned dates 
  • 175g boiling water
  • 2 tsp vanilla essence
  • ½ tsp salt
  • 85g butter diced
  • 140g brown sugar
  • 2 tbspns black treacle
  • 2 eggs
  • 100ml milk
  • 175g self raising flour
  • 1tsp bread soda 
  • 100g chopped walnuts

  • Toffee Sauce Recipe
  • 17g brown sugar
  • 225g cream
  • 50g butter
  • 1tbsp black treacle
  • ¼ tsp salt
  • 6 dates sliced
  • 6 walnuts chopped