Michelin-starred chef Nathan Outlaw’s sticky toffee pudding is comfort food at its most indulgent
“Of all the recipes for sticky toffee pudding I’ve ever come across, this one is the best. I like it because it isn’t too sweet and it’s simple to make. Jessie, my daughter, won the Amateur Sticky Toffee Pudding Championship in Padstow with this recipe, so it must be pretty good!”
• 175g pitted dates
• 300ml water
• 1 teaspoon bicarbonate of soda
• 50g unsalted butter, softened
• 175g caster sugar
• 2 free-range eggs, beaten
• 175g self-raising flour
For the sauce:
• 350ml double cream
• 50g soft dark brown sugar
• 1 tablespoon black treacle
• 50g good-quality plain chocolate
1 Preheat your oven to 180°C. Grease a terrine or similar mould, about 26 x 10cm, or 4 individual moulds (about 300ml capacity).
2 Put the dates and water into a saucepan, bring to a simmer over a medium heat and cook for 10 minutes. Add the bicarbonate of soda and remove from the heat. Allow to cool.
3 Using an electric hand whisk or stand mixer, cream the butter and sugar together until light and fluffy. Slowly whisk in the eggs until fully incorporated, then add the cooled dates with their liquid and fold in. Finally fold in the flour, using a spatula or large metal spoon.
4 Spoon the mixture into the prepared terrine or individual moulds and spread evenly. Bake for 30–35 minutes, or 15 minutes for individual puddings.
5 Meanwhile, to make the sauce, put the cream, brown sugar and treacle into a pan and stir over a medium heat until the mixture comes to the boil. Remove from the heat and whisk in the chocolate until it is fully melted. Keep warm.
6 Carefully turn out the pudding(s) and cut into slices (if you’ve baked the pudding in a terrine). Serve with the hot sauce and pouring cream.
Recipe courtesy of Nathan Outlaw, extracted from Nathan Outlaw’s Home Kitchen