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Sticky Toffee Pudding

Recipe taken from the new SPELT COOKBOOK by Roger Saul

Spelt: Meals, Cakes, Cookies & Breads from the Good Grain
Order your SPELT cookbook by Roger Saul >

COOKING TIME: 30 minutes for individual puddings. 5o minutes for a large pudding.





Preheat the oven to 180°C/350°F/Gas 4 and grease eight 185ml/6fl oz/¾ cup pudding moulds, or a large ovenproof dish.
Put the dates, treacle, bicarbonate of soda and 250ml/9fl oz/1 cup cold water in a saucepan and bring to the boil. Remove from the heat and blend, using a hand-held blender or a blender, until completely smooth.

Beat together the butter and sugar, using an electric whisk, until pale and fluffy. Add the eggs one at a time, including a spoonful of the flour with each egg to prevent the mixture from splitting, beating well between each addition. Add the puréed date mixture, fold in the remaining flour and combine using a figure of eight motion with a large metal spoon or spatula. Don't beat the mixture or it will be tough.

Pour the mixture into the prepared moulds, filling about two-thirds full so that they have ample room to rise while baking. Bake for 20-30 minutes for individual puddings or 40-50 minutes for one large pudding until well risen and springy to the touch. Although the puddings are dark in colour, you will see that they also brown a little. Remove from the oven and leave to cool for 5-10 minutes before serving. (If you are going to use them another time, turn them out onto a wire rack and allow them to cool completely before wrapping and chilling.)

Meanwhile to make the sticky toffee sauce, put all the ingredients except the cream in a saucepan and bring to the boil. Remove from the heat and fold in the cream. Pour over the puddings and serve with
a little extra pouring cream for an extra-indulgent dessert.

    Extracted from Spelt by Roger Saul © Roger Saul 2015
    Published by Nourish Books, London.
    Hardback £16.99
    Commissioned photography by Lara Holmes & Neil White

Don't forget to buy your Sharpham Park ingredients :

Organic Spelt
White Flour
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