Sticky Toffee Pots
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Ingredients / Shopping List

50g chopped dates

50g butter

25g syrup

1 egg

40g SR flour

40g white breadcrumbs

20g muscovados sugar

Topping

30g soft brown sugar

30g butter

Prep Time:   0:20
Cook Time:   0:35
Serves:   4

Prep to Cook: Pan or microwave bowls,  wooden spoon, mixing bowl spatula

Prep: Oven on 170C or Gas Mark 3

Prepare the cooking dishes: Grease the individual cooking pots – ramekin dishes or similar

1.  Prep the topping:

Mix together butter sugar in a bowl

Warm it in the microwave for 15 seconds

Pour a little into the base of each greased dish

2.  Prep the pudding mix: 
Melt the butter and syrup in the microwave

Stir in the breadcrumbs and the flour

Mix in the egg and the muscovados sugar

Chop the dates into sultana size pieces

 

Spoon the mixture into the ramekin dishes

Cook in the oven covering the dishes with greased foil

Cook for 25  minutes then remove the foil and cook for further 10 minutes

Remove and cool slightly

Serve warm topped with crème fraiche
 

 

Check it out !

Sticky toffee pots are individual desserts with gloriously sweet sauce around a sticky date pudding.  They are not for the faint hearted in terms of ‘sweetness’ but you only need a small portion. Serve them in their pots with a side dish of crème fraiche.

Try substituting dates with bananas, even those old brown patchy bananas, the flavour will be lovely.

Cooks Know How: You will enjoy melting the butter and sugar to make the glaze topping that goes in the ramekin dishes first.  You will see how you repeat the melting method in order to create the pudding mix.  You will also notice the use of breadcrumbs to replace some of the flour and how the chopped dates cook gently to go soft in this mixture.

Next Time

Use a different cooking method.  Make this pudding in a deep pudding basin and steam it for an hour. Somehow it seems quite different!