Sticky toffee pudding
Rich, moist and warm, a sticky toffee pudding is the ultimate British dessert!
The soft sponge is made of medjool dates and drenched in super-sticky toffee. Tasty!
Makes 4Prep: 15 minutesCook: 35 minutes
350g pitted medjool dates, roughly chopped1 tbsp bicarbonate of soda100g butter, softened350g golden caster, soft brown, or demerara sugar4 eggs350g plain flour2 tsp baking powder
250g caster sugar50g butter, cubed160ml double creamClotted cream to serve (optional)Equipment: 4 x individual baking moulds or pots
Preheat the oven to 170C/gas 3.
Pour 600ml water in a pan and bring to the boil. Turn the heat off then add the dates and bicarbonate of soda. Leave for 5 minutes. Allow to cool and drain. Mash the dates with a fork until they make a thick paste.
Cream together the butter and sugar until light and fluffy, beat in one egg at a time. Mix in the flour and baking powder a spoonful at a time and stir in the date paste.
Fold together gently until combined.
Pour the batter into greased and sugared individual moulds of your choice (do not fill to the top), and cook for approximately 25-30 minutes.
For the toffee sauce: Warm a pan over a medium heat. Add the sugar, do not stir, allow the sugar to dissolve and cook until a dark, golden caramel colour. Be very careful as the sugar will be very hot.
Turn off the heat and whisk in the butter (if it splits switch the heat on again and whisk thoroughly, switch heat off again) then whisk in the cream until the sauce is smooth.
Serve the pudding with toffee sauce and a spoonful of clotted cream on each pudding.
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