Sticky Toffee Rolls

Sticky toffee pudding, if you're British, screams cosy pubs and fireside energy.

Done in 3 hours

Serves 4

Hugh Woodward

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Ingredients

    For the dough:
  • 200mlwarm milk
  • 7g instant yeast
  • 500gplain flour
  • 200gdark brown sugar
  • 1 tspflaked sea salt
  • 2 eggs
  • 60gvery soft butter
    • For the filling:
  • 300gdates, de-pipped
  • 100gdark brown sugar
  • 2 tbsptreacle
    • For the sauce:
  • 150g butter
  • 100g dark brown sugar
  • 1 tspsea salt
  • 200mldouble cream

People are relentlessly cruel about British food. This is unfair. These people should do some research - we Brits are really very good at puddings. We're responsible for the Victoria sponge, trifle, eton mess, apple crumble, bakewell tart to name BUT A FEW. This sticky toffee pudding recipe is tweaked into a cinnamon roll form, but all that datey, treacley goodness is still there. Yes please.

Method

  • Whisk together the warm milk and yeast and set aside.
  • In a stand mixer (or by hand) whisk together the flour, sugar and sea salt. Add the milk mixture and eggs along with the butter and knead for around 10 minutes until smooth and very elastic.
  • Cover with a towel and set aside somewhere warm to rise for around an hour.
  • Meanwhile, make the filling. Blitz the dates, sugar and treacle in a food processor until you have a smooth puree. Set aside.
  • Preheat the oven to 180°C. Knock back the dough and roll it out to 40 x 20cm.
  • Spread the date mixture over the surface of the dough, then roll it (along the long side) into a tight roll. Cut into 12 equal sized rolls.
  • Place these in a greased medium sized baking dish and bake for around 40 minutes.
  • Heat the butter, sugar and salt in a saucepan until bubbling - the sugar should have dissolved. Add the cream and stir vigorously. Pour over the rolls and serve warm.

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    Hugh Woodward

    Hugh Woodward

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    Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.

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