Sticky Toffee Pudding

​This is a classic winter pudding – the sort which never really goes out of style.
Loaded with dates and brown sugar, it’s soft and moist and surprisingly quick and easy to make.
It also tastes better the next day, so it’s a great one to make in advance.

Yield: 8-10 servings
Oven temp: 180C
Main utensils: Mixing bowls, hand-mixer, saucepan, individual ramekins or moulds, whisk

Ingredients:
Batter:
​225g Dates, pitted
175g Water
5ml Bicarbonate of soda
5ml Vanilla Ess
175g Self-Raising Flour
2 Eggs
85g Butter
140g Soft Brown Sugar (Muscavado sugar)
30ml Black Treacle
100ml Milk
Soaking Sauce:
175g Soft brown sugar
50g Butter
225ml Cream
15ml Golden syrup
Vanilla ice-cream or creme fraiche for serving

Method:
Batter: 1. Stone ( if necessary )and finely chop the dates. 2. Place them into a small saucepan. Then boil them in the 175g water, for about 5 -10 minutes, to soften them up. 3. Add the bicarb and stir with a fork to mash down a bit. The mixture should fizz up as you add the bicarb. Allow to cool. 4. Prepare some individual moulds by greasing with a little butter or non-stick spray. 5. In a separate bowl, cream the softened butter and brown sugar together until light and fluffy, using a hand-mixer. 6. Add the eggs one at a time and mix in well. Beat in the black treacle. 7. Now fold in the sifted flour and then the milk. 8. Stir in the softened dates and spoon the mixture into the moulds to fill to about 3/4’s. Bake at 180C until risen and firm to the touch. 9. Once baked, remove from the oven, cool for a minute and the pour the sauce over. Once thoroughly soaked, turn the puddings out and serve warm. 10. They can also be placed into a sealed tupperware container at this point, and stored in the fridge.
To re-heat: Simply pop into the microwave, on high, for about 1 minute.
Sauce: Place all the sauce ingredients into a saucepan and heat gently while stirring until blended. Now boil the sauce for a couple of minutes until thickened and then pour over the baked puddings and leave to soak in.

Published by bakedbyangie

Pastry Chef and Cake designer

Leave a comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: