Sticky Toffee Pudding
Ready In: 55 mins
Serves: 6-8
Ingredients
- 1 1⁄3 cups chopped pitted dates
- 1 1⁄4 cups orange juice
- 1 teaspoon bicarbonate of soda
- 60 g butter (just over 2 ounces)
- 1⁄2 cup sugar
- 2 eggs
- 1 cup self-raising flour
- 1 teaspoon ground ginger
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄8 teaspoon ground cloves
- 1⁄8 teaspoon allspice
- whipped cream or vanilla ice cream, for serving
- caramel sauce, for serving (Caramel Sauce)
Directions
- Preaheat oven to 170°C.
- Butter and flour 6 1-cup ramekins.
- Put the dates and orange juice in a small saucepan and bring to the boil. Reduce heat and simmer for 5 minutes, pressing down on dates with a fork to mash them. Remove from heat and add bicarbonate of soda. The date mixture will foam, just mash it in . Cool for 1/2 an hour before proceeding with recipe.
- Cream butter, sugar, eggs and spice together for 3-4 minutes. Add flour on low speed and then mix in the date mixture. Mix just until combined.
- Spoon into prepared ramekins, place in a larger pan or on a cookie sheet and bake for 45-50 minutes (cover with foil if browning too quickly), or until a toothpick comes out clean. Let cool 15 minutes before turning out.
- To plate: Turn out each pudding onto a dessert plate. Garnish with whipped cream or ice cream and serve with warm Caramel Sauce.
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