Ingredients
Serves/makes: 6-8 individual puddings or 1 big one
Prep/cook time: Approx 45 minutes to 1 hour
Pudding:
- 180g pitted dried dates, brought to the boil in 150ml of water & blended
- 65g unsalted butter
- 90g whole eggs, lightly whisked
- 1 heaped tsp bread soda, sifted
- 135g self-raising flour, sifted
- 110g caster sugar
Toffee sauce:
- 205g caster sugar
- 50 mls water
- 120g salted butter
- 150mls whipping cream
Method
- Preheat the oven to 180 C fan
- Once you have blended the dates allow to cool.
- Heavily grease your ramekins for cooking the puddings.
- Using an electric mixer whip the butter and sugar together until light and fluffy. Slowly whisked in the eggs until completely combined.
- Add in the puréed date mix and then finally fold in the flour and bread soda.
- Spoon into the ramekins until 2/3's of the way up and place into the preheated oven for approximately 12 minutes or until a skewer comes out clean. If doing one large pudding this will obviously take longer, approximately 25 - 30 minutes.
- Once cooked remove and cool.
- These can be served after a couple of minutes cooking or completely cooled and reheated when needed.
- They freeze well also if you want to do a larger batch.
Toffee sauce
- Place sugar, water and butter in a heavy based pot. Allow to come to a caramel, almost burnt stage. Quickly and carefully whisk in the cream. Be careful this is very hot and can splash. Allow to cool slightly.
To serve
- Place the warm sticky toffee pudding into a bowl and generously top with the toffee sauce. I like to serve it with some caramelised nuts or even some caramelised banana and of course a generous scoop of vanilla ice cream.
