Week 48: Sticky Toffee Pudding

Alice NeillWeekly Recipes, Winter0 Comments

Serves 6

Mmmmmm…..What could be more delicious, deep and decadent than a sticky toffee pudding. With this dessert there is no holding back, you have to submit to the fact that this is calorific heaven, don’t try and substitute it with low fat options, it is not worth it.

Dates feature alongside the usual dried fruit Christmas fair and are easy to get hold off. The King of  the date is the Medjool, it is a size larger than the standard variety and double the price. They are absolutely delicious, sweet and succulent but the usual variety is best for this recipe.


Ingredients

Pudding

200g Whole Dates, Stoned and Roughly Chopped

250ml Boiling Water

1 Zest of Orange

1 Vanilla Pod

100g Butter

150g Brown Sugar

2 Eggs

180g Self Raising Flour

1 Tsp Baking Powder

Toffee Sauce

200g Light Muscovado Sugar

100g Butter

250ml Cream

2 Tbsp Golden Syrup



Method

Pudding

  1. Pit the dates and roughly chop. Pour over the boiling water, then add the orange zest, vanilla pod and bicarbonate of soda
  2. Cream together the butter and sugar, fold in the flour and eggs
  3. Add the dates and water, removing the vanilla pod, and stir well
  4. Pour into baking dish and bake for 45-50 minutes

Toffee Sauce

  1. Melt the butter in a pan with the sugar and golden syrup
  2. Once the sauce has come to a boil and is golden amber, add the cream and continue to cook and stir for 5 minutes

Assemble

  1. Pour over the toffee sauce and serve with cream, custard or ice cream


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Sticky Toffee Pudding
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