Whittard Sticky Toffee Pudding White Hot Chocolate 350g

Product Information

To Reheat the Toffee Sauce: Warm over low heat on the stove or in the microwave in 30-second bursts on 50% power. Be sure to stir frequently to keep the sauce from evaporating or burning. Combine the 100g / ½ cup of dark muscovado sugar with the flour in a large bowl. Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring — just with a wooden spoon — to combine. Fold in the dates then scrape into the prepared pudding dish. Don't worry if it doesn't look very full: it will do by the time it cooks.

We call dates “nature’s candy” for a reason! They are quite sweet, so for those looking to cut that down, dried apricots are a great swap.

Pudding pans: How to choose and how to prepare

Freezing: This recipe freezes very well. Bake the pudding in a foil container then pour over the syrup. Allow to cool completely before wrapping well with foil. Allow to freeze for up to 3 months. Bake from frozen until warmed through then serve. Place the dates in a bowl with the bicarb soda and the boiling water. Stir until the soda dissolves and leave to cool. Steps one and two can be done a day ahead.

Some puddings are prepared in Bundt cake pans, while others are in a standard baking dish. In this one, I recommend an 8-½ inch porcelain soufflé dish (this has about a 2-quart capacity); its tall sides keep the pudding crunchy and rich. A similar-sized baking dish would also work, but a porcelain option is the best in terms of the way it conducts heat and produces a crusty exterior and super moist interior. Pour half of the toffee mixture into the greased base of the baking dish. Place the dish in the freezer, and set the other half aside. Looking for smaller portions? Use smaller ramekins to make single-serving puddings. Your cook time will be closer to 30-40 minutes!To make the toffee sauce, put all the ingredients into a saucepan on a high heat and boil them for 4-5 mins, stirring regularly, until they are smooth.

Put the chopped dates, boiling water and bicarbonate of soda into a bowl, stir and then leave for 10 minutes. Add half of the flour mixture into the standing mixer bowl, followed by the date mixture. Next, add the other half of the flour mixture and mix. (You want to avoid overmixing here, so make sure you watch closely and turn the mixer off as soon as you see the ingredients totally blended.) Meanwhile, to make the sauce, melt the butter, muscovado sugar and treacle over a very low heat in a heavy-based saucepan. Once the butter’s melted, stir gently until everything else is melted too. Now stir in the cream, then turn up the heat and when it’s bubbling and hot, take it off the heat. Whipped cream on its own is fabulous, but you can also fold the second half of the toffee mixture into whipped cream. Talk about luxurious! Add all the dates and their soaking water and stir briefly to combine. Pour into the prepared dish. Bake in the oven for 25-30 minutes, or until springy to the touch and slightly shrinking away from the sides.I think I am officially addicted to your recipes.. This is the second one I have tried in two days and I can’t tell you how awesome it is!! I took it to a get together and everyone was just raving about it!! There wasn’t a single person who didn’t ask for the recipe!! Best part was no one could tell there are dates in the pudding as one of my friends is not a big fan of them and wouldn’t have touched it if she had known the recipe calls for dates!! Storing: The pudding can be stored, covered, at room temperature for up to 2 days or in the refrigerator for up to 5 days. Making ahead: Make the pudding up to 2 days ahead, keep covered in the fridge. Warm in a hot oven and serve.