Sticky Toffee Pudding

Wed, 23 August 2023

Ingredients

• 150g Butter

• 175g Self-Raising Flour, (and an extra bit for dusting)

• 175g Dates, stoned and roughly chopped

• 1 tsp Baking Powder

• 175g Light Brown Sugar

• ½ Vanilla Pod, split in half and seeds scraped out

• 2 Eggs

• 1 tsp Vanilla Extract

• Whipped Cream or Ice-cream to serve

 

For the Caramel Sauce

• 120g of Sugar

• 200mls of Fresh Cream

• Sea Salt

 

Method

1. Preheat the oven to 180°C. Then brush the insides of a brownie tray. After this, lightly dust with flour, shaking out any excess. Then set aside.

2. Place the dates in a pan with 300ml water. Bring to the boil, then reduce the heat to a simmer and cook for five minutes or until the dates are soft.

3. Next add the baking powder to the date mixture, which will cause it to foam up, then set aside to cool a little. Place the date mixture in a food processor and blend for two minutes. Pour into a bowl.

4. Make the caramel by melting the sugar in a saucepan until golden and caramelised. Now add the cream and stir until well combined. If your mixture is too think, you can add more cream.

5. Then season the cream/sugar mixture with some sea salt.

6. Meanwhile, for the Sticky Toffee Pudding, cream the brown sugar, 150g of butter and the vanilla seeds together in a bowl for about ten minutes, until light and fluffy.

7. Add 1 tablespoon of the flour to the butter and sugar mixture, then slowly add the eggs and beat until well combined.

8. Add the blended date mixture with the remaining flour and combine everything gently to give a smooth dropping consistency.

9. Pour the pudding batter into the prepared tray, arrange on a baking sheet. Then bake for 30-35 minutes, until slightly risen and firm to the touch.

 

To Serve

To serve, leave the pudding to settle for a minute or two. Spoon over the toffee sauce. Add a scoop of cream or ice cream to each serving.

 

Note - Cook Ahead: The pudding can be made up to two days in advance once it has been cooked and kept covered in the fridge until needed. To serve, just warm them in the oven for about ten minutes. This sauce will keep for two weeks in the fridge.