Sticky Toffee (& Carrot) Pudding With Rich Toffee Sauce

Recipe by Gina5674
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READY IN: 50mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the Pudding.
  • Preheat oven at 180 oC.
  • Place the dates and figs in a bowl with the bicarbonate of soda and cover with boiling water, set aside till needed.
  • Cream the butter and sugar until well blended add the beaten eggs gradually to resemble a smooth mixture.
  • Fold in the flour.
  • Add date, fig and water mixture and blend throughly.
  • Add grated carrot and nuts.
  • Pour into a greased cake tin or latex mould.
  • Bake for 30 to 40 minutes until a skewer comes out clean.
  • Toffee Sauce.
  • Place butter, cream, syrup, treacle and vanilla extact in a saucepan.
  • Melt over medium heat until it comes to the boil, stirring frequently.
  • Add nuts and fruit, if required.
  • Simmer for 5 minutes.
  • Serve Pudding with lashings of sauce and vanilla ice cream.
  • Heat sauce prior to serving if it has cooled down.
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