Sticky Toffee Pudding With Toffee Sauce |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Decadently sticky and sweet, this traditional English pudding is an irresistible dessert. Ingredients:
600 ml water |
400 g pitted dates |
115 g butter, softened |
350 g dark muscovado sugar |
4 eggs |
1 tablespoon bicarbonate of soda |
400 g self-raising flour |
1 teaspoon vanilla extract |
1 tablespoon treacle |
1 tablespoon golden syrup |
500 ml double cream |
175 g demerara sugar |
175 g butter |
1 tablespoon golden syrup |
1 tablespoon black treacle |
Directions:
1. Preheat the oven to 190°C/gas 5. Line a roasting pan with baking parchment.
2. Bring the water to the boil in a saucepan. Remove from the heat, add the dates and leave to soak for about 10 minutes.
3. Put the butter and sugar in a large bowl and beat together until smooth.
4. Stir in the syrup and treacle, then the flour, mixing well.
5. Break the eggs one by one into the bowl, stirring well after each addition.
6. Stir the vanilla extract into the date mixture. Blend with a stick blender until thick and soupy.
7. Add the bicarbonate of soda to the date mix, then pour this mixture into the flour mixture. Beat well to blend.
8. Pour the mixture into the prepared pan. Put in the oven immediately, and bake for 35-40 minutes until well-risen and springy.
9. To make the sauce, put the cream in a saucepan and heat gently. Add the sugar and butter and whisk until melted. Whisk in the syrup and treacle.
10. Serve the pudding in bowls with the sauce poured over the top.
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