Sticky Toffee Pudding

Thu, 1 November 2018

 

 

INGREDIENTS:

 

·         300g Pitted Dates 

·         300ml Water 

·         10g Bread Soda 

·         200g Butter 

·         400g Caster sugar 

·         4 Eggs 

·         350g Flour 

·         20g Baking Powder 

·         30ml Milk 

·         1tsp Vanilla essence 

·         1tsp 5 spices

·         220g  Salted  Butter

·         220g  Brown  sugar

·         300ml  double  cream 

 

METHOD:

Preheat the oven to 160C/325F/Gas Mark 3. 

Place  the  dates,  water  into  a  large  saucepan  and  bring  to  the boil. Add the bread soda and allow to simmer for 3 - 5 minutes.

Remove from the heat and allow cooling. Using a hand blender or food processor, blitz until a coarse sticky consistency is achieved.  Set aside to cool. 

In the meantime, in a bowl, beat together the butter and sugar until light and fluffy. Add the eggs and sieve in the flour and baking powder continue to mix until smooth. 

Pour in the milk and add the vanilla essence and spices. Add in the cooled date mixture and combine well.

Pour into greased individual cake tins. Bake in the preheated oven 20 minutes.    

Remove the sticky toffee cake from the oven, and let stand in the tin for 2 minutes, then, remove from the tin and place on a wire rack to cool.   

Warm the sticky toffee cake before serving and drench in toffee/butterscotch sauce. 

 

For the Toffee Sauce 

Melt the butter in a large saucepan, over a medium/low heat and then add in the brown sugar.   

Allow this mixture to come to the boil. Cook for about 2-3 minutes until the sugar has intense caramel colour and flavour. Be careful to not burn the caramel! 

Pour in the pouring cream and whisk continuously. The mixture will clog a little but do not panic.   

Allow the mixture to come to a boil and then reduce to a gentle simmer. Cook for 2 -4 minutes until the consistency coats the back of a spoon. 

Pour over the sticky toffee puddings once they are removed from the oven.