This amazing Sticky Toffee Pudding recipe with hot toffee sauce will blow your mind! I have taken a classic recipe and taken it to the next level! So if you want to know how to make Sticky Toffee Pudding that will send you into a heavenly food coma, then you have come to the right place for sure! Baking doesn't get any better than this!

SUBSCRIBE FOR MORE DELICIOUS RECIPES:
   / @stefthepastrychef  

FULL PRINTABLE RECIPES:
www.stefthepastrychef.com

FOLLOW ME:
Instagram:   / stefthepastychef  
Twitter:   / stefpastrychef  
Facebook:   / stefthepastrychef  
---------------------------------------------------------------
INGREDIENTS: STICKY TOFFEE PUDDING SPONGE
Makes between 7 & 8 puddings;

200 g dates (Medjool or just standard pitted dates)
1 tsp (4g) bicarb soda
250 g boiling water
2 earl grey tea bags
140 g soft light brown sugar
30g (1 heaped tbsp) black treacle
100 g butter (at room temperature)
100 g (2 medium) whole eggs (at room temperature)
200 g plain (all purpose flour)
3 tsp (12g) baking powder Butter and caster (superfine) to line the moulds.

STICKY TOFFEE PUDDING SAUCE
Makes enough sauce for 4 puddings (Double recipe to make enough for 8);
250 g Double cream
40 g Butter
85g Soft light brown sugar
30g (1 heaped tbsp) black treacle/molasses (can replace with golden syrup if not available)
1 tsp vanilla extract ¼ tsp salt ]

CARAMEL POPCORN CRUMBLE
1 tbsp (a good splash) vegetable oil
40g popcorn kernels
40g caster sugar