Classic Sticky Toffee Pudding

Thermomix recipe: Classic Sticky Toffee Pudding. Ready in 60 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 175 g pitted dates, roughly chopped
• 150 g boiling water
• 1 tsp bicarbonate of soda
• 60 g unsalted butter, softened, plus extra for greasing
• 100 g dark brown sugar
• 2 large eggs
• 175 g self-raising flour
• 1 tsp baking powder
• 1000 g water (for steaming)
• For the Toffee Sauce:
• 75 g unsalted butter
• 100 g dark brown sugar
• 150 g double cream
• 1 tsp vanilla extract

Instructions

1. Grease four individual heatproof pudding moulds (approx. 150-200ml capacity) or one 1-litre heatproof pudding basin with butter.
2. Place chopped dates into the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
3. Add boiling water and bicarbonate of soda to the bowl. Mix 5 min / 90°C / Speed 1. Set aside to cool slightly in a separate bowl. Clean and dry the Thermomix bowl.
4. Add 60 g softened butter and 100 g dark brown sugar to the clean bowl. Cream 30 sec / Speed 4. Scrape down sides of bowl.
5. Add eggs to the bowl. Mix 20 sec / Speed 3.
6. Add self-raising flour, baking powder, and the date mixture (from step 3) to the bowl. Mix 15 sec / Speed 3. Scrape down sides and ensure no dry pockets remain. If needed, mix for another 5 sec / Speed 3.
7. Divide the pudding batter evenly among the prepared moulds or pour into the pudding basin. Cover the moulds/basin tightly with foil or a heatproof lid.
8. Pour 1000 g water into the clean Thermomix bowl. Place the Varoma dish with the covered pudding moulds/basin on top. Ensure steam can circulate around the moulds.
9. Steam 30-35 min / Varoma / Speed 2. The puddings are cooked when a skewer inserted into the centre comes out clean. Carefully remove the Varoma and set aside.
10. Empty the water from the Thermomix bowl. Without cleaning, add 75 g butter and 100 g dark brown sugar for the toffee sauce. Cook 5 min / 90°C / Speed 2 (Reverse).
11. Add 150 g double cream and vanilla extract to the bowl. Cook 5-7 min / 90°C / Speed 2 (Reverse), or until the sauce has thickened to your desired consistency. Pause and scrape down the sides of the bowl once during cooking if needed.
12. To settle the sauce and prevent sticking, cook for a final 1 min / 90°C / Speed 1 (Reverse).
13. To serve, invert the warm puddings onto plates. Pour a generous amount of warm toffee sauce over each pudding.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.