Sticky Toffe Pudding

PennyAuthorPenny
00DifficultyBeginner

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Yields1 Serving

 40g butter plus extra to grease
 140g dates finely chopped
 1 tspn vanilla bean paste or a split vanilla pod with seeds scraped out
 140ml water
 1 tspn bicarbonate bog soda
 140g caster sugar
 2 free range eggs
 140g SR flour
 SAUCE
 50g unsalted butter
 240ml double cream
 50g liquid glucose
 125g soft brown sugar
 10g black treacle

1

Preheat the oven to 150C

2
3
4
5

Grease 4 moulds or a square tin with butter

6
7
8
9

Put the dates , vanilla and water in a pan and bring it to the boil. Allow to cook for about 5 minutes or until most of the water has evaporated

10
11
12
13

Remove the vanilla pod then add the bicarbonate of soda

14
15
16
17

In a bowl beat together the butter and sugar until light and fluffy

18
19
20
21

Add the eggs and beat until smooth and well combined

22
23
24
25

Fold in the flour , now add in the date mix quickly mix until combined but don't overwork !!!

26
27
28
29

Divide the mix between the moulds or pour into a tin

30
31
32
33

Cook for about 30 minutes or until a skewer comes out clean

34
35
36
37

Remove from oven and allow to cool slightly in tins before turning out onto a plate or cutting rounds ( use a pastry cutter) then plate

38
39
40
41

While the pudding is cooking make the sauce B&M putting all the sauce ingredients into a pan and bringing to a boil. Reduce the heat and simmer for about 5 minutes until thickened

42
43
44

Pour the sauce over the pudding and serve with cream or ice cream

Ingredients

 40g butter plus extra to grease
 140g dates finely chopped
 1 tspn vanilla bean paste or a split vanilla pod with seeds scraped out
 140ml water
 1 tspn bicarbonate bog soda
 140g caster sugar
 2 free range eggs
 140g SR flour
 SAUCE
 50g unsalted butter
 240ml double cream
 50g liquid glucose
 125g soft brown sugar
 10g black treacle

Directions

1

Preheat the oven to 150C

2
3
4
5

Grease 4 moulds or a square tin with butter

6
7
8
9

Put the dates , vanilla and water in a pan and bring it to the boil. Allow to cook for about 5 minutes or until most of the water has evaporated

10
11
12
13

Remove the vanilla pod then add the bicarbonate of soda

14
15
16
17

In a bowl beat together the butter and sugar until light and fluffy

18
19
20
21

Add the eggs and beat until smooth and well combined

22
23
24
25

Fold in the flour , now add in the date mix quickly mix until combined but don't overwork !!!

26
27
28
29

Divide the mix between the moulds or pour into a tin

30
31
32
33

Cook for about 30 minutes or until a skewer comes out clean

34
35
36
37

Remove from oven and allow to cool slightly in tins before turning out onto a plate or cutting rounds ( use a pastry cutter) then plate

38
39
40
41

While the pudding is cooking make the sauce B&M putting all the sauce ingredients into a pan and bringing to a boil. Reduce the heat and simmer for about 5 minutes until thickened

42
43
44

Pour the sauce over the pudding and serve with cream or ice cream

Sticky Toffe Pudding