Sticky Toffee PuddingCourse: DessertCuisine: BritishDifficulty: Medium
The ultimate indulgent dessert.
- For the Pudding
225 g soft pitted dates
175 ml boiling water
1 tsp vanilla extract
175 g self-raising flour plus extra for greasing
1 tsp bicarbonate of soda
85 g butter softened, plus extra for greasing
140 g soft brown sugar
2 tbsp black treacle
100 ml milk
- For the Toffee Sauce
175 g light muscovado sugar
50 g butter
225 ml double cream
1 tbsp black treacle
- Heat oven to 180C/fan 160C/gas 4.
- Roughly chop the dates, put them in a bowl and cover with 175ml boiling water.
- Leave them to one side to soak for about 30 minutes
- Meanwhile, butter and flour 6 oven-proof ramekins and place them on a baking sheet.
- Place the butter and sugar in a large bowl (or stand mixer) and beat until light and creamy.
- Break the eggs into a measuring jug and break up with a fork
- Gradually add the egg to the creamed butter and sugar a little at a time beating well between each addition
- Beat in the black treacle and vanilla essence
- Sieve together the flour and bicarbonate of soda in a separate bowl.
- Using a large metal spoon, ( a metal spoon will cut through the mixture better than a wooden spoon or whisk) gently fold in ⅓ of the flour and ⅓ of the milk, until just combined.
- Repeat with the remaining flour and milk until totally combined, try not to over mix, be gentle
- Puree the soaked dates and soaking water with a stick blender or food processor, or alternatively mash them up with a fork.
- Fold the whole mixture into the cake batter.
- Spoon it evenly between the ramekins leaving a small space at the top of each ramekin and bake for 20-25 mins, until risen and firm.
- Check for doneness by inserting a thin skewer through the top to make sure it comes out clean.
- Meanwhile, to make the sauce, put the muscovado sugar, treacle and butter in a medium saucepan with half the cream.
- Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved.
- Let the mixture cook out for 2-3 mins stirring occasionally to make sure it doesn’t burn.
- Remove from the heat and stir in the rest of the cream.
- Remove the puddings from the oven. Leave in the tins for a few mins, then loosen them well from the sides of the tins with a small palette knife before turning them out onto their individual serving plates.
- Before serving, prick each pudding on the top several times with a cocktail stick and pour a little of the hot sauce onto each one, so that some sauce soaks down into the sponge.
- Serve with hot sauce and vanilla ice cream or Creme Anglaise.