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Sticky Toffee Pudding

2019-12-21
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Ingredients

  • 280g / 9oz pitted dates , roughly chopped (9 seems to be a strange measurement for date packaging. I’ve topped the dates up with an ounce or so sultanas in the recipe, makes no difference to the fruit used, it’s getting pulled anyway.)
  • 1 tsp baking soda
  • 1 cup / 250 ml boiling water
  • 40 g / 1/4 cup brown sugar , loosely packed
  • 80 g / 6 tbsp unsalted butter , softened
  • 2 eggs
  • 1 1/4 cups / 185 g plain flour 
  • 1 1/2 tsp baking powder

BUTTERSCOTCH SAUCE:

  • 200 g/ 1 1/4 cups brown sugar
  • 375 ml / 1 1/2 cups double cream
  • 1/2 tsp vanilla extract
  • 70 g / 5 tbsp unsalted butter

Instructions

  • Preheat oven to 160c
  • Grease 7 pudding moulds with butter or grease and line a 20 cm / 8″ square cake pan

MASHED DATES:

  • Place dates in a bowl, sprinkle over baking soda. Pour over boiling water. Stand 10 minutes, then mash well with a potato masher

BATTER:

  • Place butter and sugar in a bowl. Beat until combined and smooth.
  • Add eggs, beat until incorporated.
  • Add flour then sprinkle baking powder across the surface. Mix until flour is incorporated.
  • Add dates, mix quickly until dates are well incorporated into the batter.
    Follow directions to make one pudding or individual ones.

ONE PUDDING:

  • Pour into cake pan, smooth surface. Bake 35 minutes or until skewer inserted into the centre comes out clean.
  • While still hot, poke holes all over the surface using a skewer. Pour over 1/2 cup Butterscotch Sauce, leave to soak for 10 minutes.
  • Cut, serve warm with remaining warm sauce and ice cream or cream.

BAKING INDIVIDUAL PUDDINGS:

  • Pour batter into pudding moulds, only fill 2/3 of the way up.
  • Bake for 25 minutes, or until skewer inserted into the centre comes out clean.
  • While still hot, poke holes on the surface of the pudding. Spoon over 1 tbsp of Butterscotch Sauce per Pudding. Leave to soak 10 minutes.
  • Turn pudding moulds upside down on serving plate. Serve warm with remaining warm sauce and ice cream or cream.

BUTTERSCOTCH SAUCE:

  • Place ingredients in a saucepan over medium heat. Once butter is melted, stir, then bring to simmer.
  • Simmer for 2 minutes, stirring once, then remove from heat. Serve warm.
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