Sticky Toffe Pudding

PennyBy Penny  

June 20, 2015

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

1Preheat the oven to 150C

2Grease 4 moulds or a square tin with butter

3Put 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

4Remove the vanilla pod then add the bicarbonate of soda

5In a bowl beat together the butter and sugar until light and fluffy

6Add the eggs and beat until smooth and well combined

7Fold in the flour , now add in the date mix quickly mix until combined but don't overwork !!!

8Divide the mix between the moulds or pour into a tin

9Cook for about 30 minutes or until a skewer comes out clean

10Remove from oven and allow to cool slightly in tins before turning out onto a plate or cutting rounds ( use a pastry cutter) then plate

11While 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

12Pour the sauce over the pudding and serve with cream or ice cream

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