The Ultimate Sticky Toffee Pudding
- Ready In:
- 1hr 25mins
- Ingredients:
- 16
- Serves:
-
7
ingredients
- 225 g dates, stoned and chopped
- 175 ml boiling water
- 1 teaspoon vanilla extract
- 175 g self raising flour, plus
- 1 tablespoon self raising flour, extra
- 1 teaspoon bicarbonate of soda
- 2 eggs
- 85 g butter, softened, plus extra
- butter, for greasing
- 140 g demerara sugar
- 2 tablespoons black treacle
- 100 ml milk
-
FOR THE TOFFEE SAUCE
- 175 g light muscovado sugar
- 50 g butter, cut in pieces
- 225 ml double cream
- 1 tablespoon black treacle
directions
- Put the dates in a bowl and pour ove the boiling water. Leave to stand for about 30 minutes. Drain off any excess liquid and mash them up a bit if they are large pieces.
- Stir in the vanilla extract.
- Butter and flour seven mini pudding tins (about 200ml each) and sit them on a baking sheet.
- Heat oven to 180c/fan 160c/gas 4.
- While the dates are soaking make the puddings.
- Mix the flour and bicarbonate of soda together. Beat the eggs in a separate bowl.
- Beat the butter and sugar together in a large bowl until creamy, but it will be slightly grainy because of the sugar.
- Add the eggs a little at a time.
- Beat in the black treacle.
- Using a metal spoon, gently fold in a third of the flour, then half the milk. Repeat until all flour and milk is used.
- Stir in the dates.
- The mixture may look a bit curdled, but should be like a soft thick batter.
- Spoon evenly into prepared tins.
- Bake for 20-25 minutes until risen and firm.
- Meanwhile make the sauce.
- Put the sugar and butter in a medium saucepan with half the cream.
- Bring to the boil over a medium heat stirring all the time until the sugar has completely dissolved.
- Stir in the black treacle.
- Turn up the heat slightly and let the mixture bubble away for 2-3 minutes until it is rich toffee colour. Stir it occasionally to make sure it doesn't burn.
- Take the pan off the heat and beat in the rest of the cream.
- Remove puddings from the oven.
- Leave them for a couple of minutes and then turn them out.
- You can serve them now with the sauce poured over, but they get even stickier if you keep them for a day or two covered in sauce.
- Put half the sauce in a serving dish, stand the puddings in there, and pour over the rest of the sauce.
- To serve, heat them in the oven (preheated as above) covered with foil,until they are hot, about 15 minutes.
- Serve on their own, or with cream or custard.
- Can also be frozen -- mine didn't last that long!
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Hi, I'm Sandie. I live in London with my two little kittens (6 months at the moment...May 06)and work as a Finance Administrator in a university department. I love to cook, but live on my own so don't do as much as I used to. Like making cakes particularly.
In my spare time I read, I like to go to the theatre and cinema, I make beaded jewellery and do some patchwork & quilting and other needlework.
.....Ooh....and, of course, I love to eat out!!
<a href="http://www.amazingcounter.com"><img border="0" src="http://c8.amazingcounters.com/counter.php?i=1680318&c=5041267" alt="amazing counters"></a><a href="http://www.1-coupons.com/coupons/kohls.htm">Kohls Coupons</a>
<a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish1.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish1.jpg" border="0" alt="Recipezaar Challenge 2008"></a>
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">