Sticky Toffee Pudding

55 mins
Serves 1
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Directions

  1. 1Bring the water to the boil with the tea bags.
  2. 2Add the dates and the bicarbonate soda when hardly any liquid remains mash or blend up the dates and co.
  3. 3Mix the butter and sugar well.
  4. 4Add the eggs 1 at a time beating well.
  5. 5Add the vanilla and black treacle and beat again.
  6. 6Add the date pulp and the flour and bicarbonate soda, fold that through.
  7. 7Grease a baking tin.
  8. 8Pre heat the oven to 150c fan.
  9. 9Pour the batter into the baking tin and bake for 50 mins.
  10. 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.
  11. 11Poke a few holes into the cooked pudding.
  12. 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.