@samhollandfood Sticky Toffee Pudding
Sticky Toffee Pudding
A real British Pub classic! If you haven't been over to England to try it here's the recipe to try at home.
Servings: 6 puddings
Ingredients
- 200 g pitted dates
- 150 ml boiling water
- 1 tsp vanilla extract
- 150 g self raising flour
- 1 tsp bicarbonate of soda
- 1 large egg
- 75 g softened butter
- 130 g demerara sugar
- 75 ml milk
- Vanilla ice cream
For the toffee sauce
- 150 g demerara sugar
- 30 g butter
- 180 g cream
- Flaky sea salt optional
Instructions
- Preheat oven to 180 degrees Celsius.
- Grease your dariole mould with butter then lightly dust with flour and set aside.
- Combine the dates with the boiling water and blitz in a food processor until smooth. Or chop the dates very fine and combine with the boiling water.
- Beat together the sugar and butter for a few minutes. Then add in your egg and whisk to combine.
- Then add your date puree, sieved flour, bicarbonate of soda, milk and vanilla extract and fold until smooth.
- Fill the dariole moulds about 2 thirds with the cake mixture.
- Bake for 15 minutes.
- Whilst they are baking. Combine all the ingredients for the toffee sauce and place over a gentle heat. Once the sugar has melted along with the butter, taste and season and add some salt if you so desire.
- Check the cakes by inserting a skewer or knife into the cake. If it comes out clean then you are ready to serve.
- Serve Immediately with the hot toffee sauce and vanilla ice cream.
- Enjoy!
