Sticky Toffee Pudding
Directions
- 1Remove the stones from the dates, pour boiling water over them and let it steep for 20 minutes.
- 2Remove the stones from the dates, pour boiling water over them and let it steep for 20 minutes.
- 3Remove the stones from the dates, pour boiling water over them and let it steep for 20 minutes.
- 4Blend the dates until smooth.
- 5Blend the dates until smooth.
- 6Blend the dates until smooth.
- 7Preheat the oven to 180ºC/160ºC Fan.
- 8Preheat the oven to 180ºC/160ºC Fan.
- 9Preheat the oven to 180ºC/160ºC Fan.
- 10Grease a 1.5L baking dish (approximately 30x25cm).
- 11Grease a 1.5L baking dish (approximately 30x25cm).
- 12Grease a 1.5L baking dish (approximately 30x25cm).
- 13In a mixing bowl, combine butter, sugar, eggs, flour, baking powder, bicarbonate of soda and golden syrup. Mix until combined.
- 14In a mixing bowl, combine butter, sugar, eggs, flour, baking powder, bicarbonate of soda and golden syrup. Mix until combined.
- 15In a mixing bowl, combine butter, sugar, eggs, flour, baking powder, bicarbonate of soda and golden syrup. Mix until combined.
- 16Add the date mixture and milk, stir until smooth.
- 17Add the date mixture and milk, stir until smooth.
- 18Add the date mixture and milk, stir until smooth.
- 19Pour the batter into the baking dish.
- 20Pour the batter into the baking dish.
- 21Pour the batter into the baking dish.
- 22Bake for 35-40 minutes, until a skewer comes out clean.
- 23Bake for 35-40 minutes, until a skewer comes out clean.
- 24Bake for 35-40 minutes, until a skewer comes out clean.
- 25While the pudding bakes, prepare the sauce by combining butter, brown sugar, golden syrup, vanilla extract and double cream in a saucepan.
- 26While the pudding bakes, prepare the sauce by combining butter, brown sugar, golden syrup, vanilla extract and double cream in a saucepan.
- 27While the pudding bakes, prepare the sauce by combining butter, brown sugar, golden syrup, vanilla extract and double cream in a saucepan.
- 28Heat while stirring, until sugar is dissolved and butter is melted.
- 29Heat while stirring, until sugar is dissolved and butter is melted.
- 30Heat while stirring, until sugar is dissolved and butter is melted.
- 31Bring to a boil and stir for 1-2 minutes, until slightly thickened.
- 32Bring to a boil and stir for 1-2 minutes, until slightly thickened.
- 33Bring to a boil and stir for 1-2 minutes, until slightly thickened.
- 34Pour half of the sauce over the baked pudding.
- 35Pour half of the sauce over the baked pudding.
- 36Pour half of the sauce over the baked pudding.
- 37Serve with ice cream and drizzle the remaining sauce on top.
- 38Serve with ice cream and drizzle the remaining sauce on top.
- 39Serve with ice cream and drizzle the 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 vanilla ice cream
- 1 vanilla ice cream
- 1 vanilla ice cream
Equipment
blenderwhiskovenbaking dishsaucepan