Sticky Toffee Pudding
Directions
- 1Remove the pits from the dates, pour boiling water over them, and let them steep for approximately 20 minutes.
- 2In a mixing bowl, combine unsalted butter and brown sugar. Whisk together until a paste forms.
- 3Add eggs and golden syrup to the butter and sugar mixture. Whisk until well combined.
- 4Pour in whole milk and whisk until smooth.
- 5Add self-raising flour, baking powder, and bicarbonate of soda to the mixture. Whisk until just combined.
- 6Blend the dates and water mixture until smooth.
- 7Add the blended date mixture to the batter and stir until fully incorporated.
- 8Grease a baking dish with butter.
- 9Pour the batter into the prepared baking dish.
- 10Bake in the oven for 35-40 minutes at 180ºC/160ºC Fan.
- 11In a saucepan, combine brown soft sugar, golden syrup, unsalted butter, and double cream. Heat while stirring until melted and combined.
- 12Add vanilla extract and whisk. Bring the sauce to a boil and stir for 1-2 minutes until it slightly thickens.
- 13Pour most of the sauce over the baked pudding.
- 14Serve with ice cream and drizzle the remaining sauce over the top.
Ingredients
- 175 g dates (stones removed)
- 175 ml boiling water
- 75 g unsalted butter
- 175 g brown sugar
- 250 g self-raising flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 75 g golden syrup
- 3 medium eggs
- 125 ml whole milk
- 75 g unsalted butter
- 75 g brown soft sugar
- 2 tbsp golden syrup
- 1 tsp vanilla extract
- 150 ml double cream
Equipment
platebaking dishmixing bowlwhiskspoonhand blendersaucepanspatula