Sticky Toffee Pudding!!!

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Not to be confused with a cake Sticky Toffee Pudding is an old-school rib-sticking wonderful English Dessert from the late 60’s early 70’s…

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Ingredients   [ For 6 to 8 people ]    [   Preparation time : 52 minute  –  Cooking time : 1h00 minutes  ]

For The Pudding

  • 250 g Dates, Stoned weight chopped into 5mm dice.
  • 175 ml Boiling water.
  • 1 Vanilla Pod. Seeds Only.
  • 100 g Softened Butter.
  • 150 g Brown Sugar.
  • 2 Eggs: Beaten.
  • 2 Tbsp Black Treacle, Sub for Molasses.
  • 100 ml Full Fat Milk.
  • 175 g Plain Flour.
  • 2 Tsp Baking Powder.
  • 1 Tsp Bicarbonate of Soda.

For The Toffee Sauce

  • 50 g Butter.
  • 150 g Brown Sugar.
  • 200 ml Double Cream, Heavy Cream in the US.
  • 1 Tbsp Black Treacle, Sub for Molasses.

Preparation Method

  1. Pour the boiling water over the dates, stir in the vanilla seeds and allow to steep for an hour until cool.
  2. Preheat the oven to 180°C.
  3. When cooled mash the dates with the back of a fork.
  4. Place the softened butter in a bowl and cream with brown sugar.
  5. Add the beaten eggs slowly into the sugar and butter mix.
  6. Mix together the flour, baking powder, and bicarbonate of soda in a separate bowl.
  7. Slowly mix in the milk and flour, bicarb & Baking powder mix until a thick dough is formed, do not over mix, you want to just bring the ingredients together.
  8. Finally, mix in the dates and black treacle.
  9. Line a baking tray with baking parchment (25cm x 18cm).
  10. Pour into the mix and bake for 60-75 minutes.
  11. For the sauce heat, the butter, sugar and half of the cream over a medium-high heat until a sauce is achieved, stir continuously.
  12. Stir in the Black treacle and the rest of the cream.
  13. Serve with vanilla ice cream or if you are dirty serve with custard.

 

Enjoy it!!

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