Dessertsdeliciouslyella
Sticky Toffee Sponge
This sticky toffee sponge is made extra delicious by the medjool dates, which have an incredible caramel taste. We love to enjoy ours fresh from the oven, while it's still warm and fudgy, drizzled with lots of thick toffee sauce.
👥 8 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●food processor
- ●bowl
- ●pan
📝 Preparation Steps
1
Preheat the oven to 180C (350F), fan setting.
2
Place the pitted dates into a food processor and pulse until a smooth paste forms, you may want to add a dash of almond milk if it's hard to blend.
3
Place the rest of the pudding ingredients into a large bowl, add the date paste and mix until well combined.
4
Pour the mixture into a lined, deep sided baking tray and cook for ⏱️ 25-30 minutes until cooked through, but still a little fudgy.
5
To make the sauce, place all of the ingredients into a pan and heat over a medium heat.
6
Heat slowly until everything has dissolved, stirring occasionally and adding a dash of water if it becomes too thick.
7
Once everything has come together, keep the sauce warm over a low temperature until ready to serve.
8
Once you are ready to serve; cut the sticky toffee pudding into equal pieces and pour over the warm toffee sauce.
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