Pudding
BUTTER 85G
SUGAR 250G
GOLDEN SYRUP 1.5TBSP
EGGS 3
TREACLE 3TBSP
SELF-RAISING FLOUR 300G
DATES 300G
BOILING WATER 440ML
BICARBONATE SODA 1 1/2TSP
VANILLA EXTRACT 3/4TSP
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Toffee Sauce
DOUBLE CREAM 100ML
BUTTER 40G
DARK BROWN SUGAR 40G
TREACLE 2TBSP
GOLDEN SYRUP 1TBSP
- First, put the dates into boiling water to soak for 10 minutes
- Meanwhile, cream the butter and sugar together in a mixer or a large bowlAdd the flour, eggs, golden syrup, treacle and vanilla to the batter, mixing well as each ingredient is added
- With a hand blender or food processor, blitz the dates and water down until smooth (be careful of stones in the dates, I scrape it through a sieve if I hear stones cracking when processing it.)
- Add the bicarbonate soda to the date mixture, give it a good stir and then add to the cake batter, mixing well.
- Pour the batter into a greased and lined square cake tin. Cover the top of the tin with foil so the top of the batter is covered (this will prevent the top of the cake from browning too soon)
- Put into the oven (preheated to 180 celsius) for 20 minutes
- After 20 minutes, remove the foil from the top of the tin and put back into the oven for another 20 minutes
- Pull out of the oven and let cool (pudding should be done when not wobbly)
- To serve, cut cake into squares and spoon hot toffee sauce (as prepared below) generously over. Enjoy!
- Sticky Toffee Sauce
While you’re waiting for the pudding to bake for the last 20 minutes, you’ve got plenty of time to whip up the decadent toffee sauce.
In a saucepan, combine all the ingredients over medium heat, stirring constantly. Once sauce has reached a nice smooth and thick consistency (and is hot but not boiling) – it’s done, simple as that!
Preparation Time:30 Minutes
Cooking Time:40 Minutes
Serves:12
http://ethicalchef.co.uk/recipe/sticky-toffee-pudding/#sthash.zINKRpak.dpuf
