Sticky Toffee Pudding
Directions
- 1Bring the water to the boil with the tea bags.
- 2Add the dates and the bicarbonate soda when hardly any liquid remains mash or blend up the dates and co.
- 3Mix the butter and sugar well.
- 4Add the eggs 1 at a time beating well.
- 5Add the vanilla and black treacle and beat again.
- 6Add the date pulp and the flour and bicarbonate soda, fold that through.
- 7Grease a baking tin.
- 8Pre heat the oven to 150c fan.
- 9Pour the batter into the baking tin and bake for 50 mins.
- 10To make the sauce melt the butter and sugar with the treacle and salt over a medium heat before pouring in the cream and simmering until thick velvety and luxurious, adding Pedro ximenez as an optional extra.
- 11Poke a few holes into the cooked pudding.
- 12Pour over a ladle of sauce and return to the oven for a further 5 mins to form a sticky glazed top.
Ingredients
- 160 g dates chopped
- 200 ml boiling hot tea
- 1 pinch bicarb soda
- 150 g dark brown sugar
- 90 g butter
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp black treacle
- 1 tsp bicarb soda
- 175 g self raising flour
- 200 g dark brown sugar
- 80 g butter
- 1 tbsp black treacle
- 1 pinch sea salt
- 250 ml double cream
- 4 tbsp Pedro ximenez sherry
Equipment
baking tin
Tips
- The cake itself does freeze well.
- Serve with vanilla ice cream or even custard.
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