Sticky Toffee Pudding

Prep time : 30 mins

Cook time : 25 mins

Total time : 25 mins

Author :Vahchef

Main Ingredient : Other

(59 ratings)

0 reviews so far

Servings : 0 persons

Published date : November 25, 2016

Ingredients used in Sticky Toffee Pudding

• Demarara sugar or caster sugar - 140 grams.

• Butter - 85 grams.

• Eggs - 2 numbers.

• Baking powder - 1 tablespoons.

• Self raising flour - 175 grams.

• Vanilla extract - 1 tablespoons.

• Boiling water - 175 ml.

• Whole medjool dates - 225 grams.

• Milk - 100 ml.

• To make toffe sauce, caster sugar - 175 grams.

• Butter - 50 grams.

• Double cream - 225 ml.

Method:

STICKY TOFFEE PUDDING bull;225g whole Medjool dates bull;175g boiling water bull;1 tsp vanilla extract bull;175g self-raising flour , plus extra for greasing bull;1 tsp baking powder bull;2 eggs bull;85g butter , softened, plus extra for greasing bull;140g demerara sugar bull;100ml milk FOR THE TOFFEE SAUCE bull;175g caster sugar bull;50g butter , cut into pieces bull;225ml double cream PreHeat oven to 180C/fan 160C/gas 4. Stone and chop the dates quite small, put them on the pan and cook them until soft on a slow flame for about 10 min. Allow it to cool. Once cooled blend into a smooth paste. Mix the flour and baking together. Beat the butter and sugar together in a large bowl for a few mins until slightly creamy (the mixture will be grainy from the sugar). Add the eggs a little at a time, beating well between additions. Fold in the flour and the milk, being careful not to overbeat.Add vanilla extract. Stir the dates into the pudding batter. The mix may look a little curdled at this point and will be like a soft, thick batter. Spoon it evenly between the tins and bake for 20-25 mins, until risen and firm. FOR THE TOFFEE SAUCE bull;175g caster sugar bull;50g butter , cut into pieces bull;225ml double cream Put the sugar and butter for the sauce 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 bubble away for 2-3 mins until it is a rich toffee colour, stirring occasionally to make sure it doesn#39;t burn. Take the pan off the heat and beat in the rest of the cream. This pudding is normally serverd warm or serve with vanilla icecream.