Sticky Toffee Pudding
Sticky, gooey and yummy!
Ingredients
- 200 g 7 ounces dried dates , stoned and chopped. Buy Medjool if you can
- 250 ml 1 cup black tea (not too strong) ( I used darjeeling black tea)
- ½ tsp bicarbonate of soda it's actually baking soda
- 85 g 3 ounces unsalted butter , softened
- 175 g 6 ounces self-raising flour *
- 1 tsp mixed spice
- 175 g 6 ounces golden caster sugar
- 2 eggs beaten
- FOR THE TOFFEE SAUCE
- 100 g 3.5 ounces light muscovado sugar
- 100 g 3.5 ounces unsalted butter
- 142 ml carton double cream
- * 2 ounces grated bittersweet chocolate optional
Instructions
- Heat the oven to 180C/fan 160C/gas 4.
- Put the dates and tea in a saucepan and bring to the boil. Cook for 3-4 minutes to soften the dates. Stir in the bicarbonate of soda.
- Beat the butter and caster sugar together with electric beaters until pale and creamy, then beat in the egg, flour and mixed spice.
- Fold in the date mixture and pour into a buttered ovenproof dish or brownie tin.
- Bake for 30-35 minutes or until the top is just firm to touch.
- Meanwhile, make the sauce by putting the sugar, butter and cream in a pan over a low heat and simmer until the sugar has dissolved. Cook until the sauce is a lovely toffee colour.
- * If using, add grated chocolates, stir until chocolates are melted.
- Cut the pudding into squares and serve with the warm sauce and a scoop of vanilla ice cream ( you don't really need this)
- Enjoy!
Notes
Self-raising flour is quite hard to find, so I just used this substitution: For 1 cup self-raising flour substitute 1 cup all-purpose flour plus 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp baking soda, sift twice to incorporate then measure only what you need.
Tried this recipe?Let us know how it was!