Sticky Toffee Pudding
There is no getting away from the fact that this is a sweet dessert, it says it in the name.
SERVES
10
PEOPLE
PREP TIME
50
MINUTES
COOKING TIME
35
MINUTES
Ingredients
150g stoned medjool dates
175ml boiling water
130g light brown sugar
85g soft butter
2 eggs, lightly beaten
2 tbs treacle
175g self raising flour, sieved
1 tsp bread soda, sieved
100 ml milk
30g golden raisins
20g chopped pecan nuts
for the sauce:
115g soft butter
90g light brown sugar
20g treacle
140mls cream
Method
Soak the chopped dates in the boiling water for about 30 minutes or until completely soft.
Mash the dates into a paste with a fork.
Grease and flour a 2lb bundt tin very well. Set aside in a cool place. Preheat your oven to 180ºC/gas mark 4.
Beat the butter and sugar until light and fluffy
Slowly incorporate the eggs and treacle into the butter mixture.
Sieve the flour and bread soda together and add this a third at a time to the mixture.
Stir in the milk, raisins, pecan nuts and the mashed dates until everything is combined.
Scoop the mixture into your prepared bundt tin. Bake in the centre of your oven for about 35 minutes until it is firm to touch.
Allow to cool in the tin then …
To make the sauce put all of the relevant ingredients into a heavy based saucepan over a low heat. Heat slowly until the butter has melted.
Turn up the heat and boil for about three minutes until it has thickened enough to coat the back of a spoon.
