Sticky Toffee Pudding



°175 grams of finely chopped dates

°175 gm of light brown sugar

°175g self-rising flour

°2 large eggs

°75 grams of soft unsalted butter

°1 teaspoon vanilla

°1 teaspoon baking soda

°200 ml boiling water

+To prepare the toffee sauce:

°200 grams of light brown sugar

°125 grams of unsalted butter

°150 ml double cream


Preheat oven to 180°C/160°C fan/gas mark 4.

Grease a 20 cm square baking dish with butter.

Put the cut dates in a bowl and pour boiling water over it. Add baking soda and set it aside.

In a separate bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.

Combine the flour and the vanilla extract, then add the date mixture and stir well.

Pour the mixture into the prepared baking dish and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

While the pudding is baking, make the toffee sauce. Melt the butter and sugar together in a saucepan over medium heat, stirring until the sugar dissolves.

Pour in the double cream and bring the mixture to a boil, stirring constantly. Reduce heat and simmer 5-10 minutes until sauce thickens.

Once the pudding is done, remove it from the oven and prick it with a fork.

Pour half of the toffee sauce over the pudding and let it soak for a few minutes.

Serve the pudding hot, with a dollop of the remaining toffee sauce and a dollop of whipped cream or vanilla ice cream, if desired. 


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