UK · JD Wetherspoon · Recipes
Sticky Toffee Pudding (Copycat)
A home version of the sticky toffee pudding: a soft date sponge baked in small tins, soaked in a warm toffee sauce. It makes 7 mini puddings, so the home cost below is per pudding. It has not been kitchen-tested for this site yet, so treat quantities as a starting point. The home cost below is an estimate for the ingredients listed, per serving.
What it costs: restaurant vs home
| Option | Cost |
|---|---|
| EggSalted Caramel Sticky Toffee Pudding at JD Wetherspoon (typical price, from the menu page) | £5.44 |
| This home version, per serving | £1 |
| You save | £4.44 (82%) |
Restaurant price is the typical figure from our JD Wetherspoon menu data (prices vary by location). Home cost is an estimate for the ingredients listed, per serving.
Ingredients
| Amount | Ingredient | Note |
|---|---|---|
| 225 g | whole Medjool dates | stones removed, chopped small |
| 175 ml | boiling water | for soaking the dates |
| 1 tsp | vanilla extract | n/a |
| 175 g | self-raising flour | n/a |
| 1 tsp | bicarbonate of soda | n/a |
| 2 | eggs | n/a |
| 85 g | softened butter | for the sponge |
| 140 g | demerara sugar | for the sponge |
| 2 tbsp | black treacle | for the sponge |
| 100 ml | milk | n/a |
| 175 g | light muscovado sugar | for the sauce |
| 50 g | butter | for the sauce |
| 225 ml | double cream | for the sauce |
| 1 tbsp | black treacle | for the sauce |
| n/a | cream or custard | to serve, optional |
Method
- Chop the dates small, cover with the boiling water and leave to soak for about 30 minutes, then mash lightly and stir in the vanilla. Butter and flour seven 200 ml pudding tins and heat the oven to 180 degrees C.
- Cream the softened butter and demerara sugar together, beat in the eggs a little at a time, then mix in the treacle.
- Fold in the flour and milk in alternate additions, then stir in the soaked dates with their liquid.
- Divide the mixture between the tins and bake for 20 to 25 minutes until risen and firm to the touch.
- For the sauce, boil the muscovado sugar, butter and half the cream until the sugar dissolves, add the treacle and bubble for 2 to 3 minutes to a toffee colour, then beat in the remaining cream.
- Turn the puddings out, sit them in sauce in an ovenproof dish and pour the rest over, then warm covered at 180 degrees C for 15 to 20 minutes until bubbling. Serve with cream or custard.
Tips
- Soaking the dates until they are really soft is what keeps the sponge moist, do not rush it.
- The sauce can be made a day ahead and reheated gently; it thickens as it cools, so warm it before pouring.
- Serve the puddings warm, straight from the dish, as they firm up quickly once they cool.
Recipe credit: adapted in our own words from the tested recipe by BBC Good Food Middle East. Their Ultimate Sticky Toffee Pudding recipe was the reference point for the date sponge, the sauce balance and the baking times here. Our wording, quantities and method above are our own. The recipe above is complete as published here; the original is credited only as a reference for readers who want to compare: original tested recipe at BBC Good Food Middle East.
See the full JD Wetherspoon menu & prices The original item: EggSalted Caramel Sticky Toffee Pudding