Apr

18

Sticky Toffee Pudding Covered with toffee mixtureThese sticky toffee puddings are a long time family favourite any time of the year. They can be served from the oven or made the day before and steeped in the toffee mixture as shown, then warmed up to serve hot with cream, custard or ice cream. 

Ingredients for the Puddings:

Dates 225g 8 oz
Boiling Water 175ml 6 fl oz
Self raising Flour 175g 6 oz
Bicarbonate of Soda 1 tsp
Butter 85g 3 oz
Demerarar Sugar 140g 5 oz
Black Treacle 2 tbsp
Milk 100ml 3fl oz

Ingredients for the Toffee Sauce:

Muscovado Sugar 175g 6 oz
Butter 50g 2 oz
Double Cream 225ml 8 fl oz
Black Treacle 1 tbsp

Method for the Puddings:

Preheat the oven to 180°C (350°F, gas mark 4) 

Chop the dates into small pieces and put them in a bowl and cover with boiling water. Leave this for 30 minutes until cool and mash with a fork.

While the dates are soaking make the pudding mixture.

Beat the butter and sugar together in a large mixing bowl until slightly creamy. 

Beat the eggs in a separate bowl. Add to the mixture a little at a time, beating the mixture between additions. Beat in the black treacle.

Mix the flour and bicarbonate of soda together and fold into the mixture with a metal

spoon. Then stir in the soaked dates. 

sticky toffee pudding mixtureThe mixture should be like a soft thick batter at this stage. If it is too stiff add a little milk.

Grease 8 mini pudding tins. Spoon the mixture evenly between the tins.  

Bake for 20 - 25 minutes until risen and firm. 

While the puddings are cooking prepare the sauce. Put the sugar and butter in a pan with half the cream. Gently bring to the boil stirring all the time until the sugar has completely dissolved then stir in the black treacle.

Turn up the heat a little and let the mixture bubble for 2 to 3 minutes, until it turns a rich toffee colour, stirring so that the mixture doesn’t burn.

Take the pan off the heat and add the rest of the cream. The sauce is now ready.

Cooked When cooked remove the puddings ftrom the oven and allow to cool a little before easing them out of the tins with a small knife. The pudding can be served hot with the sauce now, however they do improve if coated with the sauce and left over night.

If preparing in advance, pour half of the sauce into a suitable dish and then place the puddings onto the sauce and pour the rest of the sauce over them. Cover with a lid or foil. When ready to serve place in the oven at 180°C (350°F, gas mark 4) for 15 to 20 minutes.


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