Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Sticky Toffee Pudding

Cooking time: 
15-30 minutes
Preparation time: 
15-30 minutes
  • 250g pitted dates
  • 1 tsp bicarbonate of soda
  • 2 bramley apples, peeled, cored and grated
  • 4 tbsp hot water
  • 100g unsalted butter
  • 100g caster sugar
  • 100g Billingtons Dark Muscovado sugar
  • 2 large eggs
  • 175g self-raising flour, sifted
  • Pinch of salt
  • 120g unsalted butter
  • 60g Billingtons Golden Caster sugar
  • 60g Billingtons Dark Muscovado sugar
  • Pinch salt
  • 150ml double cream
  • 1.6L Round storage
  1. Preheat the oven to 160°C/325°F/gas mark 3 and grease a 1.6 litre deep Pyrex dish with butter. Tip the dates, bicarbonate of soda, grated apple and water into a food processor and blitz to a rough paste. Add the butter, sugars and eggs and blitz again until smooth.
  2. Tip the mixture into a large Pyrex bowl and fold in the flour and salt. Pour the mixture into the greased Pyrex dish then bake for 1 ½ hours. To check that the pudding is cooked, insert a cocktail stick or skewer into the centre; it should come out clean.
  3. For the sauce, combine the ingredients in a saucepan and slowly bring to the boil. Simmer for 5 minutes stirring constantly, until all of the sugar has dissolved and the sauce is smooth and glossy.
  4. Turn the pudding out onto a serving plate and pour the sauce over the top. Serve with cream, clotted cream or ice cream.

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