When you discover Nigella's self-saucing sticky toffee technique, you will never bake this British Classic any other way.
Ingredients
- 200g self raising flour
- 300g dark muscovado sugar
- 200g Medjool dates
- 150ml whole milk
- 2 large free-range egg
- vanilla bean paste
- 100g salted butter, melted
- 100ml dark rum
For the batter
- 200g self-raising flour
- 100g dark muscovado sugar
- 200g Medjool dates
- 150ml whole milk
- 2 large free-range egg
- 1 tsp vanilla bean paste
- 50g salted butter, melted
- 50ml dark rum
For the sauce
- 200g dark muscovado sugar
- 50g salted butter
- 500ml boiling water
- 50ml dark rum
- 1 tbsp vanilla bean paste
Preheat the oven to 190ºC/375ºF/gas 5.
Mix together all of your batter ingredients and decant into a greased loaf tin.
Now the clever thing is that this is a self-saucing sticky toffee pudding. A technique I learnt from Nigella’s unbelievably tasty recipe (be sure to check out her original recipe: https://www.nigella.com/recipes/easy-sticky-toffee-pudding). To ‘make the sauce’ sprinkle 200g dark muscovado sugar over the batter, then dot on the butter. Mix together boiling water, rum and vanilla and pour over the top.
Bake in the oven for 50 minutes. During which time the liquid will make its way through the batter, giving you an incredibly light sponge and a pool of sticky toffee sauce when you turn out your pudding.