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Individual sticky toffee puddings with toffee sauce
Tins, packets and jars
1½ tsp
golden syrup
1 tbsp
golden syrup
Cooking ingredients
5 tbsp
demerara sugar
, for coating the moulds
200g/7oz pitted
dates
½ tsp
vanilla extract
175g/6oz dark muscovado
sugar
1½ tsp black
treacle
200g/7oz
self-raising flour
1½ tsp
bicarbonate of soda
175g/6oz
demerara sugar
1 tbsp black
treacle
Dairy, eggs and chilled
50g/2oz
butter
, softened, plus extra for greasing the moulds
2 free-range
eggs
500ml/18fl oz
double cream
175g/6oz
butter
Other
vanilla
ice cream
Back to recipe
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