Sticky Toffee Pudding

I made this a few weeks ago and it was really great, incredibly rich and moist and simply delicious – perfect rainy day food. Although I ate most of it, my housemate really enjoyed it too and it only lasted two days. I was at my mum’s last week and didn’t have this recipe and used one from Jamie’s Dinners instead, Neil Perry’s recipe tasted better and was easier. I also used dried dates and it turned out well, if anything I think they give it more flavour.

 

Sticky Toffee Pudding

10 fresh dates, 230g, pitted and chopped

1 teaspoon bicarbonate of soda (baking soda)

100g unsalted butter, softened

3/4 cup caster sugar

2 eggs

1 teaspoon natural vanilla extract

1 1/4 cups self-raising flour, sifted

thick double cream, to serve

Sauce

500ml thick double cream

1/2 cup demerara sugar

2 tablespoons golden syrup

 

Preheat the oven to 180ºC.

Grease a 27 x 15 x 6cm deep loaf tin and line the base and sides with baking paper.

Place the dates and 1 cup of water into a pan and bring to the boil over medium heat.

Remove the pan from the heat and add the bicarbonate of soda – the mixture will begin to bubble up. Set aside to cool.

Cream the butter and sugar together using an electric mixer until light and fluffy.

Add the eggs one at a time, beating after each addition.

Add the vanilla and beat until combined.

Fold the flour and date mixture alternatively into the butter mixture.

Pour the batter into the prepared tin and bake for 50 minutes, or until cooked when tested with a skewer.

Combine the cream, sugar and golden syrup in a small pan and stir constantly over medium heat until the sugar has dissolved.

Bring the sauce to the boil, then reduce to a simmer, stir occasionally, until the sauce reduces and thickens slightly.

Turn the warm pudding out onto a platter and drizzle with half the sauce.

Cut the pudding into thick slices.

Serve with the remaining sauce and thick cream.

Little Joy – Keep Me In Mind

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One response to “Sticky Toffee Pudding

  1. Yum, this looks so good!

    thanks

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