Sticky Toffee Pudding With Toffee Sauce
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 600 ml water
- 400 g pitted dates
- 115 g butter, softened
- 350 g dark muscovado sugar
- 4 eggs
- 1 tablespoon bicarbonate of soda
- 400 g self-raising flour
- 1 teaspoon vanilla extract
- 1 tablespoon treacle
- 1 tablespoon golden syrup
-
For the sauce
- 500 ml double cream
- 175 g demerara sugar
- 175 g butter
- 1 tablespoon golden syrup
- 1 tablespoon black treacle
directions
- Preheat the oven to 190°C/gas 5. Line a roasting pan with baking parchment.
- Bring the water to the boil in a saucepan. Remove from the heat, add the dates and leave to soak for about 10 minutes.
- Put the butter and sugar in a large bowl and beat together until smooth.
- Stir in the syrup and treacle, then the flour, mixing well.
- Break the eggs one by one into the bowl, stirring well after each addition.
- Stir the vanilla extract into the date mixture. Blend with a stick blender until thick and soupy.
- Add the bicarbonate of soda to the date mix, then pour this mixture into the flour mixture. Beat well to blend.
- Pour the mixture into the prepared pan. Put in the oven immediately, and bake for 35-40 minutes until well-risen and springy.
- To make the sauce, put the cream in a saucepan and heat gently. Add the sugar and butter and whisk until melted. Whisk in the syrup and treacle.
- Serve the pudding in bowls with the sauce poured over the top.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)