Sticky Toffee Pudding
Ingredients
Sticky Toffee Pudding
- 175 g Dates Stones Removed
- 175 ml Boiling Water
- 75 g Unsalted Butter
- 175 g Light Or Dark Brown Soft Sugar
- 250 g Self Raising Flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Bicarbonate Of Soda
- 75 g Black Treacle Or Golden Syrup
- 3 Medium Eggs
- 125 ml Whole Milk
Sticky Toffee Sauce
- 75 g Unsalted Butter
- 75 g Light Or Dark Brown Soft Sugar
- 2 Tablespoon Black Treacle Or Golden Syrup
- 1 Teaspoon Vanilla Extract
- 150 ml Double Cream
Instructions
For the Pudding:
- Remove the stones from your dates, and chop as finely as possible.
- Pour over the boiling water and leave the mixture to sit for 20 minutes or so. If you prefer no lumps, blend the mixture until smooth.
- Preheat your oven to 180ºC/160ºC Fan, and get a baking dish ready - I use one that is about 1.5L in size (30x20cm ish)
- Add the unsalted butter, sugar, eggs, self raising flour, baking powder, bicarbonate of soda, and the black treacle into a bowl, and beat until combined - beat as little as possible so as not to over beat it.
- Add in the date & water mixture, and the milk a little at a time, and mix in until smooth. It'll be a thin mixture, but roll with it!
- Pour the mixture into the dish and bake in the oven for 35-40 minutes, or until a skewer comes out clean. Whilst baking, make the sauce!
For the Sauce:
- Add all your ingredients to a larger pan, and heat and stir until the sugar has dissolved and the butter has melted and incorporated.
- Bring the sauce to the boil and stir for 1-2 minutes so it thickens slightly.
- Pour half or most of the sauce over the baked pudding.
- Serve with a drizzle of cream, whipped cream, or ice cream like I did and any leftover sauce!
This Recipe can be found on Janespatisserie. Full credit goes to the original source for this recipe. If you’re interested, you can read the full story behind the recipe on their website!
