Sticky Toffee Pudding
Cold mornings, dark evenings, and grey skies... if ever there was a time for hot puddings, it’s winter!
- 125 g dates (stoned and chopped)
- 0.25 pint cold water
- 1 tblsp baking powder
- 225 g caster sugar
- 55 g butter softened
- 1 large egg plus 1 egg yolk
- 200 g self raising flour
- 0.50 pint double cream
- 125 g demerara sugar
- In a saucepan place the dates and cold water and bring to the boil and allow to the water to reduce by half.
- While the dates are cooking, in a large bowl, place sugar and butter and whisk.
- Add the eggs and whisk until pale and fluffy.
- When the dates are cooked, remove from heat and liquidize.
- Stir the baking powder into the hot dates.
- While the dates are still hot, whisk them into the sugar mixture do not allow the dates to become cold.
- Sieve the flour into the date mixture and whisk.
- Either using a square 10” cake tin that has been lined with baking parchment or 8 greased and floured dariole moulds pour in the mixture.
- Bake in pre-heated oven 175°C for 20-25 minutes.
- While the puddings are cooking make the sauce in the following way.
- Pour the cream and sugar into a saucepan, bring to the boil while stirring continuously. Allow to cook for 1 minute and then remove from the heat.
- When the sticky toffee pudding are cooked, allow to stand for 5 minutes and then remove from the moulds or baking tin.
- If you have used a baking tin, cut into portions and place on plates or small bowls. If moulds have been used, put the puddings also onto plates or small bowl.
- Pour the sauce over them.