Sticky toffee pudding
Soft dates, treacle and demerara sugar combine to make this family-favourite warming dessert.
Per serving: 461kcals, 20.8g fat (12.6g saturated), 67.3g carbs, 48.8g sugars, 4.5g protein, 2.3g fibre, 0.241g sodium
|
Prep: Cook: |
30 minutes 25 minutes |
|
| Difficulty: | Easy | |
| Serves: | 8-10 adults |
| Ingredients |
|---|
| 225g chopped pitted dates |
| 180ml boiling water |
| 1 tsp vanilla extract |
| 180g + extra for greasing of self-raising flour |
| 1 tsp bicarbonate of soda |
| 2 lightly beaten eggs |
| 85g softened butter |
| 140g demerara sugar |
| 2 tbsp black treacle |
| 100ml milk |
| For the toffee sauce: |
| 175g brown sugar |
| 50g cut into pieces of butter |
| 225ml double cream |
| 1 tbsp black treacle |
| To serve: |
| Vanilla ice cream |
directions
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease eight small (180ml) mini pudding tins and place on a baking tray.
- Add the dates to a bowl, then pour over the boiling water. Leave for 30 minutes, then mash a bit with a fork. Stir in the vanilla.
- While the dates are soaking, mix the flour and bicarbonate of soda in a small bowl.
- Beat the butter and sugar together in a large mixing bowl for a few minutes until pale and thick.
- Gradually beat in the eggs, then the treacle.
- Alternate stirring in the flour and the milk.
- Stir in the soaked dates, then spoon into the pudding tins and bake for 20-25 minutes until risen.
- Meanwhile, combine all of the sauce ingredients in a saucepan over a medium-low heat. Bring to a gentle simmer, stirring occasionally, until thick.
- Use a knife to loosen the puddings from the tin, then invert onto serving plates. Drizzle over the sticky sauce and serve with ice cream.
