One of the nation’s favourite sweet treats is the humble yet utterly decadent sticky toffee pudding. Our good mate Nick Deverell-smith of The Churchill Arms Paxford, who you might recognise from Great British Menu, has shared his recipe with us.

This delicious pud is stupidly simple to make, you’ll look like a pro!

 

Ingredients 

 

570ml boiling water

340g chopped dates

2tsp bicarb

110g soft butter

340g soft dark brown sugar

2 eggs

450g plain flour

2 tsp baking powder

2tsp vanilla paste

 

Method

 

Pre-heat oven to 180 °C (fan).

Soak the dates in the bicarb and boiling water until soft.

Meanwhile cream the butter and sugar together in a large bowl. Add the eggs and mix. Once combined add the vanilla paste and mix.

Fold in the flour and baking powder.

Add the date mixture into your large bowl with the other ingredients. Mix until combined.

Pour into greased and lined individual moulds. Nick recommends each mould should have 100g of mixture.

Bake for 21 minutes. Serve with vanilla ice cream of a god dollop of thick cream!

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