@souvaapp: Sticky toffee pudding gets its toffee sauce twice: half bakes into the top of the sponge, and the rest goes on at the table. Souva found this sticky toffee pudding on BBC Good Food, made from dates, pecans, light muscovado sugar, treacle, and double cream. The page lists 80 minutes and serves 12, at 592 calories a serving. Soak 300g of pitted dates with the baking soda, the vanilla, and the rum if you use it, then toast the pecans. Pulse the dates, puree half of them, and stir them back together. Beat the butter and sugar until fluffy, beat in the eggs, fold in the flour, the spices, the dates, and the pecans, and bake until a skewer comes out clean. For the sauce, melt 150g of light muscovado sugar, 50g of butter, and the treacle, simmer it with the cream, spread half over the pudding near the end of the bake, and serve it warm with ice cream and the rest of the sauce. Why it works: half the dates are blitzed smooth and half stay chopped, so the sponge is moist all through and still has pieces of date. INGREDIENTS - 300g pitted dates - 1 tsp baking soda - 1 tsp vanilla extract - 100ml dark rum (optional) - 100g pecans - 4 eggs - 1 tsp mixed spice - 1 tsp ground ginger - 1 tbsp treacle - 200ml double cream - some vanilla ice cream, to serve - 200g butter - extra butter - 225g light muscovado sugar - extra light muscovado sugar - 225g self-rising flour METHOD 1. Soak dates; toast pecans. 2. Pulse the dates; puree half. 3. Cream butter and sugar; add eggs, flour, spices, dates, and pecans; bake. 4. Bake half the sauce on top; pour on the rest. Sticky toffee pudding, the next level sticky toffee pudding recipe with the toffee sauce poured on twice: half of it bakes into the top of the sponge in the oven, and the rest goes over each warm square at the table with a scoop of vanilla ice cream. This is the BBC Good Food recipe Souva turns up from dates, pecans, muscovado sugar, treacle, and double cream, a real recipe online rather than something we wrote. The page lists 80 minutes and serves 12, at 592 calories a serving. You need pitted dates, baking soda, vanilla extract, dark rum if you want it, pecans, eggs, mixed spice, ground ginger, treacle, double cream, and vanilla ice cream to serve, plus 200g of butter, 225g of light muscovado sugar, and self-rising flour for the sponge. Soak the dates in hot water with the baking soda and vanilla while you toast the pecans in a dry pan. Pulse the dates, blitz half of them smooth, and stir them back into the rest, so the sponge stays moist and still has pieces of date in it. Cream the butter and sugar, beat in the eggs, fold in the flour, the spices, the dates, and the pecans, and bake it in a lined tin until a skewer comes out clean. For the sauce, melt 150g of light muscovado sugar, 50g of butter, and the treacle, let it bubble, then simmer it with the cream into a dark toffee sauce. Spread half over the pudding before it finishes baking, and pour the rest over each serving. Send this to someone who always saves room for dessert. 📷 Unsplash / Geoffrey Moffett (Unsplash License) #stickytoffeepudding #dessert #toffeesauce #DessertRecipes #bakingrecipes

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Wednesday 04 November 2026 16:50:52 GMT