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Sticky Toffee Pudding
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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.
Keyword
Cake | dessert | Ice Cream | Irland | Pudding | Sticky | Sticky Toffee Pudding | Toffee | Toffee Sauce