Sticky Toffee Pudding
Serves 8-10
Ingredients
For Pudding:
- 8 oz. Dates (I use block dates) chopped – 225g/generous 1 cup
- 1/2 pint Tea 300ml/1 1/4 cups
- 4 oz. Unsalted butter 110g/1 stick
- 6 oz. Castor sugar 175g/scant 1 cup
- 3 Eggs
- 8 oz. Self-Raising Flour 225g/scant 1 1/2 cups
- 1 teaspoon Baking Soda
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Espresso Coffee
For Hot Toffee Sauce:
- 4 oz. Butter 110g/1 stick
- 6 oz. Dark Soft Brown or Barbados sugar – 175g/3/4 cup
- 4 oz. Granulated Sugar 110g/generous 1/2 cup
- 10 oz. Golden Syrup 285g/3/4 cup
- 8 fl oz. Cream 225ml/1 cup
- 1/2 tsp. Pure Vanilla Extract
Instructions
For Pudding:
- Preheat oven to 350°F.
- Brush the 8″ cake tin with oil and place oiled greaseproof paper on the base.
- Soak the dates in hot tea for 15 minutes.
- Cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, and then fold in the sifted flour.
- Add the sieved baking soda, vanilla extract and coffee to the date and tea and stir this into the mixture.
- Turn into the lined tin and bake for 1-1 1/2 hours or until a skewer comes out clean.
To make the sauce:
- Put the butter, sugars and golden syrup into a heavy-bottomed saucepan and melt gently on a low heat.
- Simmer for about 5 minutes, remove from the heat and gradually stir in the cream and the vanilla extract.
- Put back on the heat and stir for 2 or 3 minutes until the sauce is absolutely smooth.
To Serve:
- Pour some hot sauce on to a serving plate. Put the sticky toffee pudding on top, pour lots more sauce over the top. Put the remainder into a bowl.
- Serve with the pudding as well as softly whipped cream and/or vanilla ice cream.
