Monday 1 October 2012

Sticky Toffee Pudding with Fudge Sauce

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

This recipe has been adapted from a recipe book called "Cook Express" which was given to me by one of my wonderful roommates.

Sticky toffee pudding is made using dates and was a great way for me to try and get rid of some dates that had been hanging around my house since Ramadan.  

A Simple List of Ingredients:

1. Pitted Dates
2. Water
3. Bicarbonate of Soda
4. Butter
5. Dark Brown Sugar
6. Eggs
7. Self-Raising Flour
8. Double Cream

Bismillah, let's begin!

The first thing to do is preheat the oven to Gas Mark 5.

The first ingredient is 7 ounces (198 grams) Pitted Dates. (This means take the date stones out).

The next ingredient is 7 fluid ounces Water.

The next ingredient is bicarbonate of soda. This is available in supermarkets in the baking section.

Put the dates into a small pan with the water.

To the dates and water, add 1 teaspoon  Bicarbonate of Soda.

Put the pan on a low heat and let it simmer for 5 minutes until the dates are soft.

This is after about 5 minutes. The dates have gone soft and the water has turned dark brown. It doesn't look very appetizing but don't worry, all will be well.

To puree the mixture, I used a hand blender but you can also just put the dates with the liquid into a normal blender.

Blitz the dates until a smooth puree is formed.

And this is how it looks! Set aside.

In a separate mixing bowl, take 5 ounces (141 grams) Butter, at room temperature.

The next ingredient is dark brown soft sugar.

Weigh out 6 ounces (170 grams) Dark Brown Sugar.

Add the sugar to the butter and whisk together until fluffy.

Until it looks like this!

Crack 3 Eggs into a separate bowl.

Add the eggs to the mixture, and whisk them in.

Next, weigh out 8 ounces (226 grams) Self-Raising Flour.

Add the flour to the mixture.

Stir in the flour, making sure there are no lumps.

Next, add the date puree to the mixture.

And stir it in.

Now, get your cake tin ready. Grease it and put baking paper on it. I used a square tin but you can use any shape you want. You can even make it in individual pudding bowls.

Put the cake mixture into the tin.

Spread the mixture evenly in the tin.

Bake in the oven for 25 minutes until the cake is golden brown and firm to touch.

To make the fudge sauce, take 6 ounces (170 grams) Dark Brown Sugar.

Next, weigh out 3 ounces (85 grams) Butter.

Next, measure out 5 fluid ounces Double Cream.

Add the sugar, butter and cream to a small saucepan.

Heat the saucepan and melt the butter mixture until smooth and combined.

Let the sauce bubble a bit and turn the heat off.

Serve a slice of cake topped with the hot fudge sauce. Try a scoop of vanilla ice cream with it - it's delicious.
Try this recipe and it will definitely become a firm family favourite!

Sticky Toffee Pudding with Fudge Sauce


For the Cake
·      7 ounces (198 grams) Pitted Dates
·      7 fl oz Water
·      1 teaspoon Bicarbonate of Soda
·      5 ounces (141 grams) Butter
·      6 ounces (170 grams) Dark Brown Sugar
·      3 Eggs
·      8 ounces (226 grams) Self-Raising Flour

For the Fudge Sauce
·      6 ounces (170 grams) Dark Brown Sugar
·      3 ounces (85 grams) Butter
·      5 fl oz Double Cream


1.  Preheat the oven to Gas Mark 5, and grease and line a cake tin.

2.  For the cake, place the dates, water and bicarbonate of soda into a saucepan. Place on a low heat and simmer for 5 minutes until the dates are soft.

3.  Remove from the heat, and blend until smooth. Set aside.

4.  Place the butter and brown sugar into a mixing bowl and whisk until creamy. Add the eggs and whisk in.

5.  Add the flour and stir until combined. Add the date puree, and mix in.

6.  Place the batter into the cake tin. Bake for 25 minutes until golden brown and firm to touch.

7.  For the fudge sauce, place the butter, brown sugar and double cream into a saucepan. Heat until everything is melted.

8.  Let the sauce bubble a bit and then remove from the heat.

9.  Serve a slice of cake topped with some fudge sauce. Add a scoop of vanilla ice cream on the side!

{Adapted from Cook Express}

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Keep me in your duas, please,


Spice Enthusiast
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