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