Ingredients for Gary Rhodes Sticky Toffee Pudding
- 250g pitted Medjool dates
- 150ml boiling water
- 1 teaspoon baking soda
- Unsalted Butter
- 200g light brown sugar (for sauce)
- 2 large eggs
- Self Raising Flour
- Vanilla Extract
- Heavy Whipping Cream
- Brown Sugar
- Molasses
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How to Make Gary Rhodes Sticky Toffee Pudding
- Preheat oven to 175°C (350°F). Grease and flour an 11x7 inch baking dish.
- Combine 250g pitted Medjool dates and 150ml boiling water in a saucepan. Simmer for 5 minutes until softened. Stir in 1 teaspoon baking soda. Set aside.
- In a large bowl, cream together 175g softened unsalted butter and 200g light brown sugar until light and fluffy. Beat in 2 large eggs one at a time, mixing well after each addition.
- Gently fold in the date mixture, 175g self-raising flour (or 150g plain flour + 2 tsp baking powder), and 1 teaspoon vanilla extract. Pour batter into the prepared baking dish.
- Bake for 30-40 minutes, or until a skewer inserted into the center comes out clean. Let cool slightly before serving.
- **For the sauce:** In a saucepan, combine 100g unsalted butter, 200g light brown sugar, 150ml double cream, and 100ml boiling water. Stir over low heat until butter and sugar are melted and the sauce is smooth. Bring to a gentle simmer, stirring occasionally. Simmer for 2-3 minutes to slightly thicken.
- Pour some of the warm toffee sauce over the pudding before serving. Serve remaining sauce on the side.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
314g
Fat
126g
Carbs
38g
