Jamie Oliver

Sticky toffee pudding

With loads of lovely sauce

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Sticky toffee pudding

Serves 8
Cooks In45 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    586
    29%
  • Fat
    32.2g
    46%
  • Saturates
    18.8g
    94%
  • Protein
    5.4g
    12%
  • Carbs
    74.1g
    29%
  • Sugar
    57.8g
    64%
  • Salt
    0.64g
    11%
  • Fibre
    1.8g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie's Dinners
Recipe From

Jamie's Dinners

Nutrition per serving
  • Calories
    586
    29%
  • Fat
    32.2g
    46%
  • Saturates
    18.8g
    94%
  • Protein
    5.4g
    12%
  • Carbs
    74.1g
    29%
  • Sugar
    57.8g
    64%
  • Salt
    0.64g
    11%
  • Fibre
    1.8g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 225 g fresh dates , stoned
  • 1 teaspoon bicarbonate of soda
  • 85 g unsalted butter , softened
  • 170 g caster sugar
  • 2 large free-range eggs
  • 170 g self-raising flour
  • ¼ teaspoon ground mixed spice
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons Ovaltine
  • 2 tablespoons natural yoghurt
  • For the toffee sauce
  • 115 g unsalted butter
  • 115 g light muscovado sugar
  • 140 ml double cream
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Method

Preheat your oven to 180ºC/350ºF/gas 4. Put the dates in a bowl with the bicarbonate of soda and cover with 200ml/7fl oz of boiling water. Leave to stand for a couple of minutes to soften, then drain. Whiz the dates in a food processor until you have a purée. Meanwhile, cream your butter and sugar until pale using a wooden spoon, and add the eggs, flour, mixed spice, cinnamon and Ovaltine. Mix together well, then fold in the yoghurt and your puréed dates. Pour into a buttered, ovenproof dish and bake in the preheated oven for 35 minutes.

While the pudding is cooking, make the toffee sauce by putting the butter, sugar and cream in a pan over a low heat until the sugar has dissolved and the sauce has thickened and darkened in colour. To serve, spoon out the pudding at the table and pour over the toffee sauce.

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