Catherine's Sticky Toffee Pudding

Wed, 21 October 2015

The recipe for the delicious dessert that won last week's poll!

Ingredients

175g/6oz Odlums Self Raising Flour
1 Teaspoon Baking Powder
75g/3oz Butter (room temperature)
150g/5oz Shamrock Light Muscovado Sugar
2 Eggs (beaten)
175g/6oz Shamrock Dates (roughly chopped)
80g Packet Shamrock Chopped Walnuts
150ml/¼ pt Hot Water

Toffee Sauce

125g/4oz Butter
175g/6oz Shamrock Muscovado Sugar
170ml Carton Cream

Method

Preheat oven to 180°C/350°F/Gas 4. Lightly grease and base line a 7"/18cms square tin. Put chopped dates into a bowl and pour over the hot water.

Meanwhile, place flour, baking powder, butter, sugar and eggs into a large bowl and beat until smooth.

Add the dates, water and chopped walnuts and stir until well blended.

Transfer to prepared tin and bake in central oven position for 40 to 50 minutes until well risen, nicely browned and springy to the touch. Turn onto a wire tray to cool.

Meanwhile, make sauce by putting all the ingredients into a saucepan over a low heat and gently stir until butter is melted, sugar is dissolved and sauce has thickened slightly. Do not boil, just allow to simmer.

Cut the pudding into 8 squares, place on serving plate and spoon over the toffee sauce.