{"id":2099,"date":"2026-02-15T12:57:53","date_gmt":"2026-02-15T12:57:53","guid":{"rendered":"https:\/\/blog.thomarite.uk\/?p=2099"},"modified":"2026-02-15T12:57:53","modified_gmt":"2026-02-15T12:57:53","slug":"sticky-toffee-pudding","status":"publish","type":"post","link":"https:\/\/blog.thomarite.uk\/index.php\/2026\/02\/15\/sticky-toffee-pudding\/","title":{"rendered":"Sticky Toffee Pudding"},"content":{"rendered":"\n<p>I have baked a vegan version but I wanted to try the <a href=\"https:\/\/www.youtube.com\/watch?v=FrvEeSHUP_I\">traditional<\/a> <a href=\"https:\/\/www.jamieoliver.com\/recipes\/desserts\/scrumptious-sticky-toffee-pudding\/\">version<\/a>.<\/p>\n\n\n\n<p>Ingredients<br>1 bag of tea<br>200g fresh Medjool dates<br>1 teaspoon ground cinnamon<br>1 teaspoon ground ginger<br>1 teaspoon grating nutmeg<br>85g unsalted butter, plus extra for greasing (at room temperature)<br>85g dark muscovado sugar (I used brown)<br>170g self-raising flour, plus extra for dusting<br>2 eggs<br>pinch of salt<\/p>\n\n\n\n<p>Carame Sauce:<br>125g unsalted butter<br>62.5g dark muscovado sugar (I used brown)<br>62.5g white caster sugar<br>optional 1 shot dark rum<br>200ml double cream<\/p>\n\n\n\n<p>Serving<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Vanilla ice cream<\/li>\n<\/ul>\n\n\n\n<p>Process<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Pre-heat oven at 180C<\/li>\n\n\n\n<li>Chop the dates and cover in boiling water until soft with a tea bag<\/li>\n\n\n\n<li>Cream the butter and sugar.<\/li>\n\n\n\n<li>Add the eggs to the butter\/sugar, the add the flour. Pinch of salt<\/li>\n\n\n\n<li>In a hand blender or similar, add the dates with some water and the spices.<\/li>\n\n\n\n<li>Add the date mix to the butter\/sugar\/flour. Combine properly<\/li>\n\n\n\n<li>Grease a pan with butter and flour. Pour the mix.<\/li>\n\n\n\n<li>Bake for 40-45 minutes. Use a stick or knife to be sure the cake is ready (should come up clean)<\/li>\n\n\n\n<li>Prepare the caramel sauce, in a pan, add the butter and two types of sugar. When it is boiling add the the shot and wait for the alcohol to evaporate.<\/li>\n\n\n\n<li>Add the cream and mix for 1 minute to avoid burning. The more you cook the sauce, the thicker will get later on.<\/li>\n\n\n\n<li>Remove the sauce from the heat.<\/li>\n\n\n\n<li>Once the cake is ready, make some holes in the top and pour the caramel sauce on the top, use a brush to cover the whole surface.<\/li>\n<\/ul>\n\n\n\n<p>For serving<\/p>\n\n\n\n<p>Cut a portion, add a scoop of vanilla ice cream and a bit of caramel on top.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"583\" height=\"550\" src=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2026\/02\/image.png\" alt=\"\" class=\"wp-image-2100\" style=\"width:328px;height:auto\" srcset=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2026\/02\/image.png 583w, https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2026\/02\/image-300x283.png 300w\" sizes=\"auto, (max-width: 583px) 85vw, 583px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>It was really tasty. I wonder how the restaurants serve it always warm! I guess the caramel sauce and cake can be pre-heated?<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>Happy with the result (room for improvement too) <\/p>\n","protected":false},"excerpt":{"rendered":"<p>I have baked a vegan version but I wanted to try the traditional version. Ingredients1 bag of tea200g fresh Medjool dates1 teaspoon ground cinnamon1 teaspoon ground ginger1 teaspoon grating nutmeg85g unsalted butter, plus extra for greasing (at room temperature)85g dark muscovado sugar (I used brown)170g self-raising flour, plus extra for dusting2 eggspinch of salt Carame &hellip; <a href=\"https:\/\/blog.thomarite.uk\/index.php\/2026\/02\/15\/sticky-toffee-pudding\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Sticky Toffee Pudding&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-2099","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/2099","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/comments?post=2099"}],"version-history":[{"count":1,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/2099\/revisions"}],"predecessor-version":[{"id":2101,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/2099\/revisions\/2101"}],"wp:attachment":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/media?parent=2099"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/categories?post=2099"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/tags?post=2099"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}