Sticky toffee pudding recipes
Ingredients
- 175g Pitted medjool dates, roughly chopped
- 1 Teabag
- 1 tsp. Bicarbonate of soda
- 1 tsp. Vanilla extract
- 75g Lightly salted butter, softened,plus extra for greasing
- 50g Dark muscovado sugar
- 50g Soft light brown sugar
- 2 Eggs
- 100 ml Milk
- 175g Self-raising flour, plus extra for dusting
- FOR THE TOFFEE SAUCE
- 150 ml Double cream
- 100g Dark muscovado sugar
- 75g Lightly salted butter
Method
- 1. Pour 150ml (¼ pint) boiling water over the dates, tea bag and bicarbonate of soda and set aside to soak for 10
- minutes.
- Remove the teabag and discard. Add the vanilla extract and
- mash the mixture with a fork.
- 2. Preheat the oven to gas 4, 180°C, fan 160°C. Butter a 20x30cm (8x12in) tin or ceramic dish and line the base with nonstick baking paper.
- Alternatively, use six 200ml (7fl oz) pudding tins or ramekins to make individual puddings – butter and lightly flour them before lining the bases with circles of nonstick baking paper.
- 3. Beat the butter with both the muscovado sugars until smooth. Beat in the eggs, followed by the milk and the date mix, beating well each time (the mixture may split, but will come together when you add the flour). Sieve in the flour and fold. Pour into the dish or tin and smooth the top. Bake for 35 minutes, until golden,
- springy and risen.
- 4. Meanwhile, make the sauce. Gently heat the cream, sugar and butter in a pan set over a low heat, stirring often until smooth. Spoon half the sauce over the cooked sponge as soon as it is removed from the oven, keeping the remaining sauce warm. Let the sponge sit for 10 minutes then cut into 8. Serve warm, with the extra sauce and some crème fraîche or ice cream, if you like.
Ingredients
- TOFFEE PUDDING
- 2oz butter or margarine
- 6oz sugar
- 8oz Flour (self raising)
- 1 egg beaten
- 6oz Dates. chopped
- ½ pt boiling water
- 1 tsp bicarbonate of soda
- 1 tsp Vanilla essence
- STICKY TOFFEE SAUCE
- 2oz butter or margarine
- 3oz soft brown sugar
- 2 tbsp single cream
Method
- Pour boiling water over dates and bicarb. Leave to stand whilst you prepare the follwing.
- cream butter and sugar together.
- Stir in flour and egg.
- add the dates with all the liquid. add vanilla
- Give a good mix and pour into square tin.
- bake at 180 degrees for 40 mins.
- Make the sauce by boiling the ingredients together for 2 mins. Pour over warm pudding.
- Serve with ice-cream, clotted cream or custard.
Ingredients
- 200g Dried dates, stoned and chopped
- 250ml Black tea, not too strong
- ½ tsp Bicarbonate of soda
- 85g Unsalted butter
- 175g Self-raising flour
- 1tsp Mixed spice
- 175g Golden caster sugar
- 2 Eggs, beaten
Method
- *For the tea I usually use 2 tea bags
- Begin by pre-heating the oven to 160degreesC/gas3 and grease a small, square oven proof dish
- Put the Dates and Tea into a saucepan and bring to the boil - cook for roughly 3 minutes and then stir in the Bicarb for an extra few minutes
- Set this aside, off the heat
- Beat together the Butter and Sugar until creamy and then add the Eggs, Flour and Mixed spice
- Once this is all mixed in, add the Date mixture and pour into the prepared dish
- Bake for 30-35 minutes until an insterted skewer come out clean
- Leave to cool in the tin or on a cooling wire and then cut into required sizes
- Serving suggestion:
- When we serve this as a dessert we serve it with a Marmalade ice cream or the traditional Toffee/butterscotch sauce
1 Comments
-
Add commentadam connor Sun Feb 6 2011 • Reply
really simple, brilliant result - it doe exactly what is says on the tin!