Ingredients for Sticky Toffee Pudding With Toffee Sauce
- Demerara Sugar
- 175g unsalted butter, softened
- Plain Flour
- 1 tsp baking powder
- Sugar Rolled Dates
- Water
- 2 large eggs
- 1/2 tsp bicarbonate of soda
- Vanilla Essence
- Double Cream
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How to Make Sticky Toffee Pudding With Toffee Sauce
- Preheat oven to 180°C (350°F). Grease eight 6 oz metal pudding basins or 3-inch ramekins.
- Place the dates in a bowl and pour over the boiling water. Leave to soak for at least two hours, or preferably longer until softened.
- In a separate bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Drain the softened dates, reserving the soaking liquid. Roughly chop the dates.
- In a separate bowl, sift together the flour and baking powder. Gently fold the dry ingredients into the wet ingredients, alternating with the reserved date liquid. Do not overmix.
- Stir in the bicarbonate of soda and milk.
- Gently fold in the chopped dates.
- Divide the batter evenly among the prepared pudding basins.
- Place the basins on a baking sheet and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
- **Make the toffee sauce:** Combine butter, brown sugar, double cream, and water in a saucepan. Heat gently, stirring constantly, until the sugar is dissolved and the sauce is smooth and glossy.
- Let the puddings cool slightly in the basins before inverting them onto serving plates.
- Drizzle generously with the warm toffee sauce and dust with icing sugar.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
142g
Fat
47g
Carbs
19g
