Whittard Sticky Toffee Pudding White Hot Chocolate 350g

Product Information

Some puddings are prepared in Bundt cake pans, while others are in a standard baking dish. In this one, I recommend an 8-½ inch porcelain soufflé dish (this has about a 2-quart capacity); its tall sides keep the pudding crunchy and rich. A similar-sized baking dish would also work, but a porcelain option is the best in terms of the way it conducts heat and produces a crusty exterior and super moist interior.

Storing: The pudding can be stored, covered, at room temperature for up to 2 days or in the refrigerator for up to 5 days. Whipped cream on its own is fabulous, but you can also fold the second half of the toffee mixture into whipped cream. Talk about luxurious! The ingredients within the bread were delicious with the item also being far cleaner and easier to eat. The Millionaire's Hot Chocolate was luxurious and velvety, offering a rich drink that may prove too much for those with less of a sweet tooth. Cream the softened butter and sugar in a large bowl until pale and soft. Beat in the eggs one by one and then mix in the melted chocolate. Sift in the flour, bicarbonate of soda and baking powder, then add the dates and the soaking liquid and stir to mix. Pour the mixture into the tin and bake in the oven for 1 hr or until a skewer comes out clean when inserted into the centre. Allow to cool slightly before transferring to a plate.

How to make sticky toffee pudding step by step

We call dates “nature’s candy” for a reason! They are quite sweet, so for those looking to cut that down, dried apricots are a great swap.

I think I am officially addicted to your recipes.. This is the second one I have tried in two days and I can’t tell you how awesome it is!! I took it to a get together and everyone was just raving about it!! There wasn’t a single person who didn’t ask for the recipe!! Best part was no one could tell there are dates in the pudding as one of my friends is not a big fan of them and wouldn’t have touched it if she had known the recipe calls for dates!! Cream together the butter and sugars in a bowl until very soft and fluffy. Add the eggs, one a time, adding a heaped tablespoon of flour with each addition, then add the rest of the flour.

Making ahead and storage tips

Put the chopped dates, boiling water and bicarbonate of soda into a bowl, stir and then leave for 10 minutes. Begin making the pudding by heating the dates and water in a medium saucepan. Once water is boiling, remove it from the heat and stir in the baking soda. You want to set this aside but keep it on very low heat.

PS: have you ever replaced white granular sugar with brown sugar in the cake batter? Or used lesser amount of sugar since the topping is already so sweet.. Add all the dates and their soaking water and stir briefly to combine. Pour into the prepared dish. Bake in the oven for 25-30 minutes, or until springy to the touch and slightly shrinking away from the sides. Combine the 100g / ½ cup of dark muscovado sugar with the flour in a large bowl. Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring — just with a wooden spoon — to combine. Fold in the dates then scrape into the prepared pudding dish. Don't worry if it doesn't look very full: it will do by the time it cooks. Format: Powder - we recommend making it with hot milk (or yourpreferred milk alternative) rather than water for the ultimate smooth, creamy cup. Find out how to make the perfect hot chocolate here. Put the dates and bicarbonate of soda into a bowl and cover with the boiling water. Leave to stand.Looking for smaller portions? Use smaller ramekins to make single-serving puddings. Your cook time will be closer to 30-40 minutes! Using a stand mixer is great for this recipe as you can work a lot of air into the eggs and sugar without much effort. This will give the baked pud an airy, light texture.

This recipe created an incredibly moist, sweet sponge, with perfect caramelization on the edges that was so satisfying to eat. The toffee sauce was perfect and my dinner guests were scraping every crumb and drip off their plate once they were finished eating. If you are curious to try an English pudding and aren’t sure what to expect, you can make this and just expect a lot of smiles, compliments, and satisfied mouths. Thanks for sharing this recipe it was amazing. Will 100% make this again.Put the water in a saucepan, reduce to a simmer and soak the dates in it for 10 mins. At the same time, melt the chocolate in a bowl sitting over a saucepan of simmering water (also known as a bain marie). Using a fork, stir the soaked dates, squishing them a bit, then pour the dates and their liquid into the batter and beat gently to mix in. Preheat the oven to 180°C (350°F, gas mark 4). Grease the sides of a 20cm (8in) diameter spring-form tin and line the base with a round disc of greaseproof paper.