Sticky Toffee Pudding
Directions
- 1Remove the pits from the dates and pour boiling water over them. Let it steep for approximately 20 minutes.
- 2Remove the pits from the dates and pour boiling water over them. Let it steep for approximately 20 minutes.
- 3Remove the pits from the dates and pour boiling water over them. Let it steep for approximately 20 minutes.
- 4Blend the dates until smooth.
- 5Blend the dates until smooth.
- 6Blend the dates until smooth.
- 7Preheat the oven to 180ºC/160ºC Fan and prepare a baking dish.
- 8Preheat the oven to 180ºC/160ºC Fan and prepare a baking dish.
- 9Preheat the oven to 180ºC/160ºC Fan and prepare a baking dish.
- 10In a bowl, combine unsalted butter, sugar, eggs, self-raising flour, baking powder, bicarbonate of soda, and golden syrup. Mix until combined.
- 11In a bowl, combine unsalted butter, sugar, eggs, self-raising flour, baking powder, bicarbonate of soda, and golden syrup. Mix until combined.
- 12In a bowl, combine unsalted butter, sugar, eggs, self-raising flour, baking powder, bicarbonate of soda, and golden syrup. Mix until combined.
- 13Add the date mixture and milk, stir until smooth.
- 14Add the date mixture and milk, stir until smooth.
- 15Add the date mixture and milk, stir until smooth.
- 16Pour batter into the prepared baking dish and bake for 35-40 minutes or until a skewer comes out clean.
- 17Pour batter into the prepared baking dish and bake for 35-40 minutes or until a skewer comes out clean.
- 18Pour batter into the prepared baking dish and bake for 35-40 minutes or until a skewer comes out clean.
- 19While baking, prepare the sauce by combining all sauce ingredients in a saucepan and heating until the sugar dissolves and butter melts.
- 20While baking, prepare the sauce by combining all sauce ingredients in a saucepan and heating until the sugar dissolves and butter melts.
- 21While baking, prepare the sauce by combining all sauce ingredients in a saucepan and heating until the sugar dissolves and butter melts.
- 22Bring to a boil and stir for 1-2 minutes until slightly thickened.
- 23Bring to a boil and stir for 1-2 minutes until slightly thickened.
- 24Bring to a boil and stir for 1-2 minutes until slightly thickened.
- 25Pour most of the sauce over the baked pudding.
- 26Pour most of the sauce over the baked pudding.
- 27Pour most of the sauce over the baked pudding.
- 28Serve the pudding with ice cream and drizzle remaining sauce on top.
- 29Serve the pudding with ice cream and drizzle remaining sauce on top.
- 30Serve the pudding with ice cream and drizzle remaining sauce on top.
Ingredients
- 175 g dates
- 175 g dates
- 175 g dates
- 175 ml boiling water
- 175 ml boiling water
- 175 ml boiling water
- 75 g unsalted butter
- 75 g unsalted butter
- 75 g unsalted butter
- 175 g brown sugar
- 175 g brown sugar
- 175 g brown sugar
- 250 g self-raising flour
- 250 g self-raising flour
- 250 g self-raising flour
- 1 tsp baking powder
- 1 tsp baking powder
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp bicarbonate of soda
- 1 tsp bicarbonate of soda
- 75 g golden syrup
- 75 g golden syrup
- 75 g golden syrup
- 3 medium eggs
- 3 medium eggs
- 3 medium eggs
- 125 ml whole milk
- 125 ml whole milk
- 125 ml whole milk
- 75 g unsalted butter
- 75 g unsalted butter
- 75 g unsalted butter
- 75 g brown soft sugar
- 75 g brown soft sugar
- 75 g brown soft sugar
- 2 tbsp golden syrup
- 2 tbsp golden syrup
- 2 tbsp golden syrup
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- 150 ml double cream
- 150 ml double cream
- 150 ml double cream
- 1 ice cream
- 1 ice cream
- 1 ice cream
Equipment
bowlblenderwhiskbaking dishsaucepan