Self-saucing Sticky Toffee Puddings
This recipe is everything you want a pudding to be: soft, spongey pudding with a layer of
luscious toffee sauce hiding underneath.
Just as the pudding is ready to go into the oven, the recipe calls for you to sprinkle the
surface with sugar and pour 100ml of boiling water over the top. Unsettling as this may
seem, have faith! The murky pond will transform in the oven as the pudding rises up from
beneath and a glorious pool of rich toffee sauce sinks to the bottom.
If ever there was a reason to kneel, Bake-Off style, by the glass oven door to watch the
pudding transform, this is it!
Eagle-eyed readers will notice that dates are conspicuously absent from the ingredient list,
for no better reason than they are not enjoyed in my household. But if you are a fan, do
add 100g of chopped, stone dates to the mixture in step 6.
This recipe yields enough to make four mini cocottes. Double the quantities to make a
large version for the
Tala Originals Rectangular Roaster
Preparation time: 15 minutes
Baking time: 30-35 minutes
Tala Originals Dry Cook's Measure
Medium size saucepan
Tala Original Stoneware Mini Cocottes
200g self-raising flour
1 tsp bicarb
Pinch of salt
1/2 tsp ginger
1/2 tsp cinammon
50g soft brown sugar
2tbs golden syrup
100ml semi-skimmed milk
100g dates (optional)
2tsp vanilla extract
400ml boiling water
1.Preheat the oven to 170 degrees Celsius (338 degrees Fahrenheit).
2.Place the soft brown sugar, treacle, syrup and spices in saucepan and bring to the
boil, stirring until the sugar crystals have dissolved and the mixture is smooth.
3.Turn off the heat, then add butter, whisking until melted, followed by the milk.
4.Wait for a couple of minutes, to allow the mixture to cool slightly, then mix in egg
followed by vanilla extract.
5.Place the flour, bicarb and a pinch of salt in a large mixing bowl and make a well in
6.Add the wet ingredients to dry, whisking out the lumps until you have a smooth,
golden brown batter.
7.Put the kettle on to boil, then place the four mini cocottes onto a baking sheet and
divide the mixture evenly between the four dishes (about 2 tablespoons of mixture
per cocotte should do it).
8.Sprinkle two teaspoons of demerara sugar over the surface of each pudding.
9.Pour 100ml of boiling over the top of each pudding and bake for 30 to 35 minutes,
until the puddings are dark and risen.
10.Remove from the oven and place the cocotte lids on the puddings to keep warm.
Serve with clotted cream or