Sticky toffee pudding heaven

Recipes and ideas from the chalet kitchens

This is a little pudding shaped piece of dessert heaven straight from our chalet kitchens. A light, fluffy, moist pudding with a completely over indulgent salted caramel sauce with a delicate crunch from the spun sugar.



For the pudding:

80g dates
100ml brewed tea
50g butter
100g self raising flour
1/2 tsp bicarbonate of soda
1 tbsp golden syrup
1 egg(s)

For the sauce:

90g brown sugar
150ml cream
25g butter
pinch of salt

For the spun sugar:

caster sugar


For the puddings:

Oven 180°C 30mins 75mm diameter chef rings

Soak the pitted and chopped dates in brewed tea for 2hrs min.
Cream together the butter and sugar then add the golden syrup and eggs and whisk.
Add the baking soda and flour and whisk again
Add the tea and dates and whisk for a final time

Butter the inside of the chef rings and line with greaseproof paper.
Pour 3tbsp of mixture per serving into the rings and bake for 30min at 180°C (Check after 20mins)

For the sauce:

Combine, sugar, cream, butter and salt in a pan over a low heat.
Stir until the sugar has dissolved. Increase the heat and bubble for 3-4mins until golden and syrupy.
The longer you bubble the sauce the thicker it will become.
Leave to cool for 10mins before serving.

For the spun sugar: 

Add a tiny amount of water to the caster sugar and bring to boil over a medium/high heat.
Do not stir and allow to turn to a caramel colour, you can check with the thermometer it should reach around 160-170°C.
Allow the mixture to cool slightly, testing it with a fork until you reach a consistency when the sugar can be ‘spun’
Prep a heat proof surface with baking parchment.
Dip the fork into the caramel and allow caramel to fall forming a continuous ‘thin string’.
Move the fork over the paper and gently flick the fork to create nests of spun sugar.