Sticky Toffee Pudding

19 Dec 2014   | Dessert

For some reason I fancied Sticky Toffee Pudding on Xmas day. So I made some. It was both surprisingly easy and very good.

Sticky Toffee Pudding

Both surprisingly easy and very good
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Ingredients Method Notes

Ingredients
  

Ingredients for the Pudding
  • 55 grams butter
  • 170 grams brown sugar
  • 3 tablespoons golden syrup
  • 2 free-range eggs
  • 200 grams self-raising flour
  • 200 grams pitted dates
  • 290 ml boiling water
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon vanilla extract
Ingredients for the Sauce
  • 110 ml double cream
  • 55 grams butter diced
  • 55 grams brown sugar
  • 3 tbsp golden syrup
Ingredients for serving
  • Vanilla ice cream

Method
 

Instructions to cook
  1. Preheat the oven to 200º C.
  2. Grease and flour 20 cm square cake tin.
  3. Cream the butter and sugar together in a food processor until fluffy.
  4. Add the golden syrup and eggs, a little at a time, and blend until smooth.
  5. Add the flour and blend, at a low speed, until well combined.
  6. Transfer to a bowl.
  7. Blend the dates and boiling water in a food processor to a smooth purée.
  8. Stir the bicarbonate of soda and vanilla into the date mixture
  9. Pour the date mixture into the pudding batter and stir until well combined.
  10. Pour the mixture into the cake tin and bake at 200º C until the top is springy and golden-brown (about 35-40 minutes).
  11. Heat all of the sauce ingredients in a pan, stirring occasionally, until boiling.
Instructions to serve
  1. Remove the pudding from the cake tin
  2. Cut the cake into large pieces (6-9 depending on greed)
  3. Place each piece of cake onto a serving plate.
  4. Pour the sauce over the cake
  5. Serve with a scoop of vanilla ice cream.

Notes

Adapted from James Martin

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