Mark shares the recipe for his favourite dessert, a decadent sticky toffee pudding.
Ingredients
For the pudding:
- 225g dates, roughly chopped
- 75ml water
- 100ml milk
- 1 tsp vanilla
- 85g Irish butter, room temperature
- 2 medium free-range Irish eggs
- 2 tbsp treacle
- 175g self-raising flour
- 1 tsp baking soda
For the caramel sauce:
- 100g caster sugar
- 200g butter
- 300ml cream
- juice of ½ lemon
To serve:
Fresh whipped Irish cream or ice cream
Method
1. Pre-heat the oven to 180c.
2. In a medium pan heat the milk and water to boiling point, add the dates, turn off the heat and leave to soak for 30 minutes.
3. Beat the butter and sugar until pale, add the vanilla and treacle and mix through.
4. Now add your eggs one by one and mix through.
5. Mix the flour and the baking soda together.
6. Then add half the date mix and half the flour to the butter and sugar and stir though, repeat using remaining date and flour.
7. Pour into a lined loaf tin.
8. Bake for 1 hour or until a skewer inserted into the centre comes out clean.
9. Turn out onto a cooling rack. Allow to cool then slice.
10. To make the sauce, heat the sugar in a medium pan until a dark caramel is formed.
11. Add the lemon juice, cream and butter and bring to a boil, cook over a high heat until it is thick and a dark caramel colour.
12. Add in your pudding slices, glaze in the sauce and serve.
