Steamed sticky toffee pudding with toffee sauce

Steaming keeps this family-sized pudding beautifully moist. Serve in slices with lashings of toffee sauce and a scoop of ice cream.

Equipment and preparation: For this recipe you will need a 1 litre/1¾ pint pudding basin.

Ingredients

For the sticky toffee pudding
  • 5 tbsp demerara sugar
  • 200g/7oz pitted dates
  • 1 tbsp vanilla bean paste
  • 50g/1¾oz unsalted butter, softened, plus extra for greasing
  • 175g/6oz dark brown sugar
  • 2 tbsp golden syrup
  • 2 tbsp black treacle
  • 200g/7oz self-raising flour
  • 2 free-range eggs
  • 1½ tsp bicarbonate of soda
For the toffee sauce
  • 500ml/18fl oz double cream
  • 175g/6oz unsalted butter
  • 175g/6oz demerara sugar
  • 1 tbsp golden syrup
  • 1 tbsp black treacle
To serve
  • vanilla ice cream

Preparation method

  1. For the sticky toffee pudding, grease a 1 litre/1¾ pint pudding basin with a little butter. Sprinkle with the demerara sugar and tip out any that has not stuck to the basin.

  2. Put a heatproof plate in the bottom of a large saucepan. Fill the kettle and put it on to boil.

  3. Place the dates in a pan with 200ml/7fl oz water. Cook for 3-4 minutes, then transfer to a food processor and blend with the vanilla bean paste. Set aside.

  4. In a large bowl, beat the softened butter and dark brown sugar together until smooth.

  5. Add the golden syrup, treacle, flour, eggs, bicarbonate of soda and the blended dates. Mix until combined.

  6. Pour the mixture into the prepared basin. Fold a large piece of aluminium foil in half and grease one side with butter. Wrap the pudding in the greased foil, greased side facing into the pudding. (Pleat the foil a few times as you wrap it to allow room for the pudding to expand.) Secure the foil to the rim of the pudding basin with string.

  7. Sit the basin on the plate sat inside the prepared saucepan. Place over a low heat and pour boiling water around the basin until it reaches half way up the side. Place a lid on the saucepan and steam the pudding for 2½-3 hours (check occasionally to make sure the water hasn’t completely evaporated – top up with more boiling water if needed).

  8. For the toffee sauce, in a pan set over a low heat combine the cream, butter and sugar. When the butter and sugar have melted, whisk in the syrup and treacle.

  9. Remove the pudding from the pan, discard the foil lid and turn it out onto a plate.

  10. To serve, cut a wedge of the pudding, pour over the toffee sauce and serve with a scoop of ice cream.

Required techniques

James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

Over 2 hours cooking time

Serves 6