Sticky Toffee Pudding
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 12
Sticky Toffee Pudding with Hot sauce
Ingredients
- Plain Flour 200g
- Baking Powder 1 tsp
- Salt 0.5 tsp
- Pitted Dates 150g
- Water 250 ml
- Golden Syrup 2 tbsp
- Bicarbonate of Soda 1 tsp
- Butter Unsalted 75g
- Sugar Light Brown 125g
- Eggs 2
- Vanilla Extract 1 tsp
Sauce
- Plain Flour 200g
- Baking Powder 1 tsp
- Salt 0.5 tsp
- Pitted Dates 150g
- Water 250 ml
- Golden Syrup 2 tbsp
- Bicarbonate of Soda 1 tsp
- Butter Unsalted 75g
- Sugar Light Brown 125g
- Eggs 2
- Vanilla Extract 1 tsp
- Dark Brown Sugar 125g
- Double Cream 180ml
- Butter Unsalted 125g
- Salt - Pinch
- Salt - Pinch
Method
- STEP 1Preheat oven to 180c and grease the baking tin well
- STEP 2Whisk the flour, baking powder and salt together
- STEP 3Chop the dates and place in a saucepan with the water, bring to a boil and simmer for 5 mins
- STEP 4Remove from the heat and add the golden syrup, stir well to combine
- STEP 5Add the bicarbonate of soda - the mixture will froth up
- STEP 6Cream the butter until light and fluffy, then add the light brown sugar and cream together until light and fluffy
- STEP 7Add the eggs one at a time and beat well to combine, and then stir in the vanilla.
- STEP 8Add half the flour and mix to combine, add the date mixture in two lots, stirring to combine and finally mix in the remaining flour.
- STEP 9Pour the mixture into the tin and bake for approximately 25 mins
- STEP 10For the Sauce- Place the butter and brown sugar in a saucepan over medium heat, stir until butter melts and sugar dissolves. Add the cream, bring to a boil and simmer for 5 mins, stirring continuously and allow the sauce to reduce and thicken. Serve warm
