ProCook Help Hub

The latest inspiration and advice from the experts at ProCook

Sticky Toffee Pudding Trifle

Filled with decadent cream, sticky toffee sauce and a splash of rum, our sticky toffee pudding trifle is sure to be a hit this festive season.

What do you get when you combine a sticky toffee pudding with a trifle? We took it upon ourselves to find out the answer and created a decadent and delicious sticky toffee pudding trifle that is sure to win the taste buds of your friends and family this winter.

Filled with sticky toffee sauce, rum, and layers of cream - this pudding is can be served up throughout the festive season or alongside your Christmas pudding.

Ingredients 

For the Sponge

175g medjool dates, finely chopped

225ml boiling water

175g self raising flour

Pinch of salt

1 tsp bicarbonate of soda

50g unsalted butter

100g light brown sugar

50g dark brown sugar

1 tsp vanilla extract

2 large eggs

½ tsp cinnamon

Zest of half an orange

For the Toffee Sauce

120g double cream

90g unsalted butter

200g light brown sugar

2 tbsp dark rum (optional)

Middle Layer / Topping

125g of double cream

1/2 tsp zested orange

200g dates

Whipped cream

You might need these

Sponge Method

1. In a heatproof bowl add the boiling water to the chopped dates and set aside to cool.

2. Mix all of the remaining ingredients until well combined and add chopped dates.

3. Pour the batter into a buttered oven dish and bake in a preheated oven at 160°C for 25 mins. Once cooked, remove and cool slightly.

Toffee Sauce Method

4. Heat all of the ingredients in a saucepan and stir until the butter has melted and sugar has dissolved.

5. Bring the mix to a simmer for 2 minutes whilst stirring constantly.

6. Remove from the heat and stir in the rum.

Assembly

7. Cut the sponge into 4cm squares and place half into the bottom of your trifle bowl

8. Next, pour half of the cooled-down toffee sauce over the sponge squares

9. Now add a layer of the double cream, with a sprinkling of half the remaining dates

10. Add the remaining sponge squares and pour the last of the toffee mix

11. For the top layer, add a generous helping of whipped cream, the remaining dates and orange zest 

Method