Sticky toffee pudding is a beloved British dessert known for its rich, indulgent flavours and moist texture. It typically consists of a moist sponge cake made with finely chopped dates, which adds sweetness and a unique depth of flavour. However, Jamie Oliver 's twist on this classic includes yoghurt in the sauce to enhance the texture and add subtle tanginess.
The chef shared the recipe from his Jamie’s Dinners cookbook on his official website, stating that it’s a “real treat ” and “super easy” to make. When following the chef’s easy instructions, this recipe yields eight servings and is ready in as little as 45 minutes. Ingredients 225g fresh dates, stoned One teaspoon bicarbonate of soda 85g unsalted softened butter 170g caster sugar Two large free-range eggs 170g self-raising flour 1⁄4 teaspoon ground mixed spice 1⁄4 teaspoon ground cinnamon Two tablespoons Ovaltine Two tablespoons natural yoghurt for the toffee sauce 115g unsalted butter 115g light muscovado sugar 140ml double cream Method Preheat your oven to 180oC (350oF or gas mark 4).
In a bowl, combine the dates with bicarbonate of soda and pour in 200ml (7fl oz) of boiling water. Let them sit for a few minutes to soften, then drain the water. Blend the dates in a food processor until you achieve a smooth purée.
In another bowl, cream together the butter and sugar until light in colour using a wooden spoon. Then, mix in the eggs, flour, mixed spice, cinnamon, and Ovaltine. Combine everything thor.