Sticky Toffee Pudding
Course:
Dessert
Ingredients
Sticky Toffee Pudding
- 175 grams Dates (stones removed)
- 175 millilitres Water (boiling)
- 75 grams Butter
- 175 grams Brown Sugar
- 250 grams Plain Flour
- 31⁄2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1⁄2 teaspoons Salt
- 75 grams Golden Syrup (or black treacle)
- 3 Egg
- 125 millilitres Milk (whole)
Sticky Toffee Sauce
- 75 grams Butter
- 75 grams Brown Sugar
- 2 tablespoons Golden Syrup (or black treacle)
- 1 teaspoon Vanilla Extract
- 150 millilitres Double Cream
Steps
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)
- In a small bowl, combine the flour, baking powder, bicarbonate of soda, and salt. Set aside.
- Add the butter and sugar to a large bowl and beat until creamy.
- Add the eggs one at a time and beat again.
- Beat in the golden syrup.
- Then slowly mix in the dry ingredients until no flour pockets remain. Do not over-mix.
- 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 40 minutes, or until a skewer comes out clean or internally it reads 100C. Whilst baking, make the sauce!
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!
Source: https://www.janespatisserie.com/2020/10/31/sticky-toffee-pudding/#wprm-recipe-container-12076