James Martin's sticky toffee pudding
Say goodbye to your January diet, James is back in the kitchen with the crème de la crème of deserts - his classic sticky toffee pudding.
Served with caramelised bananas and clotted cream, you’ll wish you had room for more!
Sticky toffee pudding with caramelised bananas and clotted cream
Sticky toffee pudding
200g pitted dates
290ml boiling water
175g demerara sugar
1 tbsp golden syrup
2 tbsp black treacle
200g self raising flour
1 tsp bicarb of soda
½ tsp vanilla extract
For the sauce
200ml double cream
100g Muscovado sugar
4 tbsp black treacle
2 tbsp golden syrup
3 bananas, sliced
1 tbsp icing sugar
1. Preheat the oven to 200c.
2. Then grease and line a square 20cm x20cm tin.
3. Pour the boiling water over the dates and leave to sit for 5 minutes.
4. Then blitz until smooth and pour into a bowl.
5. Beat together the butter and sugar until pale, then fold in the golden syrup, eggs, treacle, flour and vanilla extract.
6. Stir the bicarb into the dates then mix into the batter.
7. Next pour into the tin and bake for 30 minutes.
For the sauce
1. To make the sauce put all the ingredients into a pan and bring to the boil then take it off the heat.
2. Pop the banana slices onto a baking tray, dust with icing sugar and blow torch until they’re caramelised.
3. To serve, cut a square of cake and spoon over the sauce then top with a banana and a dollop of clotted cream.