4 - 6 October 2019LONDON

Famed for creating quick easy hacks and indulgent treats, YouTube star Katie Pix shares the secrets to her boozy self-saucing sticky toffee pudding.

INGREDIENTS

For the cake...

● 100g dark brown muscovado sugar
● 200g self-raising flour
● 150ml whole milk
● 1 large free-range egg
● 1 tsp vanilla bean paste
● 50g unsalted butter, melted
● 200g medjool dates
● 150g pecan nuts
● 2 tbsp bourbon or dark rum

For the sauce...

● 200g dark brown muscovado sugar
● 50g unsalted butter
● 2 tbsp bourbon or dark rum
● 1 tsp vanilla bean paste
● 500 millilitres boiling water

 

METHOD

1. Preheat the oven to 190ºC/375ºF/gas 5 and butter a large pudding dish.
2. Let’s start with your dry ingredients - mix together the dark muscovado sugar and flour in a large bowl.
3. Next up, your wet ingredients - measure out the milk and beat in the egg, vanilla and melted butter.
4. Pour this mixture over the sugar and flour, stirring to combine. 
5. Chop and fold in your dates and pecans then scrape into the prepared pudding dish. Don't worry if it doesn't look very full: it will do by the time it cooks! 
6. Sprinkle over the 200g dark muscovado sugar and dot with the butter. Measure your boiling water in a jug and and stir in your rum and vanilla then pour immediately over your pudding and transfer to the oven for 50 minutes. The top of the pudding should be springy and spongy when it's cooked and the liquid will have soak through to reveal a rich, sticky boozy sauce.
Serve with vanilla ice cream or whip cointreau into double cream for a hearty finish!