Sticky toffee pudding with toffee sauce

by Paul Warburton on 12 November 2010  |  3 comments
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Check out this amazing recipe for sticky toffee pudding with toffee sauce - for £1.43 per person!

Sticky toffee pudding with toffee sauce (Serves a greedy 4)

I rarely write dessert recipes, but since the evenings have drawn in, it felt right to make a transition towards some good old fashioned English puddings. Interestingly, I was reading that the Sharrow Bay Hotel (where the dessert was invented over 40 years ago) in Cumbria insists that all guests and staff taking part in the cookery demonstrations sign a secrecy clause forbidding them to share the ingredients. Rest easy though my friends, this recipe is out there and obtainable!

Ingredients

• Halawi dates, 227g (£1.25)
• 284ml Elmlea double cream (88p)
• Farm pride free range eggs (89p)
• 250g pack of Tesco value unsalted butter (98p)
• 500g pack of Silver Spoon caster sugar (72p)
• 500g pack of Tesco unrefined dark muscovado sugar (99p)

The cupboard staples…

Plain flour, bicarbonate of soda and baking powder

Total cost

If you already have the cupboard staples, then according to mysupermarket.co.uk, this trolley was cheapest at Tesco where it came to £5.71 - that's £1.43 per head!

Instructions

• Start by preheating the oven to 170C (which is gas mark 3 or 325F).
• Now grab a pan and add 350ml of water, the dates (227grams) and ½ a teaspoon of bicarbonate of soda. Get on the heat and bring up to the boil. Once up to the boil, take off the heat and set to one side for use shortly.
• Next up, take 80 grams of butter and cream together with 200g of caster sugar until light and pale. Then sift in 300g of plain flour and ½ a teaspoon of baking powder and give it a stir to incorporate a little. Now add 2 eggs (one at a time) beating the mixture well. Finally fold in the date mixture.
• Put the mixture into a medium sized greased baking tin and place in the oven for 20 minutes. After 18 minutes, you can check to see if the pudding is ready by inserting a knife and seeing if it comes out clean.
• Now for the sauce; place 100g of butter, 100g of muscovado sugar and 150ml of double cream in a pan and place over a low heat until the mixture is simmering, smooth and all incorporated.
• Drizzle the sauce over the pudding and serve with a scoop of vanilla ice cream.
• Happy eating!

A bit about the Frugal Recipes chef, Paul Warburton

Paul Warburton, a lovemoney.com staff member, had a hectic career in the world of hot kitchens and screaming chefs before joining the lovemoney.com products development team.

During these years, under the tutorage of some great chefs, he honed his skills in cooking for numbers within a tight cost and portion-controlled environment.

Now he's planning to regularly offer his help to all budding chefs in the lovemoney.com community, so you can enjoy his original, low-cost recipes with your family and friends every Friday for free!

What lovemoney.com readers have said about Paul's other recipes

"We enjoyed this recipe very much: easy to make and even easier to eat!" varneyrob

“Thanks Paul, another great tasting easy recipe. It was my first risotto attempt ever and it was great, I even impressed my in-laws with it. Many thanks...” welshlady

"I made this recipe and it was absolutely delicious! Seriously good! Five of us feasted on it, and feasted well..." Ibeshy

"I made this recipe on Saturday night, and my 13 year-old son promptly requested it again for the following night!" Malcolm Wheatley

"This is a cracking risotto recipe. Just had it for lunch & it's a winner. More recipes please. Thanks." SavvyLass

"Another delicious offering from Paul. Thank you - keep 'em coming!" Palefire

Please add your own comments using the comments box below!

If you like this recipe, why not also try Paul's other Frugal Recipes:   Roast pumpkin, sausages, potatoes and sage with kale | Tandoori grilled pork chops, pilaf rice and coriander yoghurt | Whole baked mackerel with tarragon, tomatoes and potatoes | Hungarian pork goulash | Butternut squash stuffed with mushrooms, stilton and thyme | Fusilli with a rich beef ragu sauce | Toad in the hole with mustard crème fraiche sauce & pickled red cabbage | Pot roasted chicken with paprika, shallots and potatoes | Smoked haddock and leek risotto | Prawn and chilli linguine | Homemade Cornish pasties | Teriyaki chicken legs with coriander and lime noodles | Turkey, mozzarella and sage meatballs with fettuccine and tomato sauce | Lemon and garlic roasted lamb breast, boulangere potatoes and minted peas | Posh macaroni cheese with crispy bacon and oven dried tomatoes | Falafel, roast pepper and feta salad with chilli tomato salsa | Chicken ‘oven baked’ with cream, mushrooms and thyme | Slow roasted pork shoulder ‘Chinese style’ with pak choi | Chilli steak burgers, paprika wedges and homemade coleslaw |Broad bean, halloumi and mint farfalle | My chicken curry, basmati rice and coriander yoghurt | Barbecued whole mackerel and a spicy lime salsa | Moussaka | Pan fried trout fillets with a dill potato salad | Chicken braised with cider and red cabbage (and proper baked potatoes) | Lincolnshire sausages with red onion gravy and thyme and Gouda polenta | Beef enchiladas with a lime sour cream | Slow roasted duck legs and charlotte potatoes with a carrot and cumin salad | Paella | Asparagus and gruyere tart with new potatoes | Haddock fishcakes with radish and watercress salad and lemon crème fraiche dressing | Prawn and pea risotto | Honey roasted gammon and apples with champ | Hot chocolate fondants with crème Chantilly | Shin of beef, kidney and ale pie Tandoori chicken with coconut rice & mint raita | Homemade gnocchi with a tomato & thyme sauce, spinach and ricotta  | Frugal Pancakes | Griddled black pudding, chimichurri mash and caramelised apples  | Mixed bean and coriander green curry with fragrant rice  | Lamb koftas with a feta, mint and chickpea salad & chilli grilled pittas  | Pork, rosemary and white bean ravioli with a chilli tomato sauce  | Sausage & leek casserole with parsley dumpings | Pork, chorizo & cannellini bean stew | Rabbit, bacon & thyme pie | Potato rosti with creamed spinach and poached egg | Pumpkin and sage risotto | Slow braised oxtail with autumn mash | Spiced whole mackerel with chickpea salad | Twice cooked belly pork (with gravy) parsnips and sweet apple red cabbage | Roasted pheasant | Portobello mushroom, port and stilton wellington | Lemon tart with fresh vanilla mascarpone | Massaman curry |  Smoked mackerel pate on crostini and red onion confit  |Rolled breast of lamb with garlic mash and Savoy cabbage | Lemon & rosemary chicken thighs |  Thai Pollock curry with egg noodles | Chunky pea and ham soup| Spaghetti alla carbonara | Pork stroganoff | Green chilli meat balls, sunflower seed couscous salad and mint yoghurt |  Tagliatelle with air dried cured ham and minted peas | Beef, thyme and mushroom loaf with potato dauphinoise | Mixed bean and coriander green curry with fragrant rice | Egg Florentine with smoked cheddar and rocket salad | Beef, mushroom and thyme pie | Spicy tuna, bean and coriander lasagne |  Beef koftas with a feta, spinach and fresh mint salad | Chorizo and pea risotto | Sausage and rosemary hotpot | Beef & thyme (Lancashire) hotpot

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