Wednesday 22 January 2014

Sticky toffee pudding





270g dates chopped
1 teaspoon of bicarbonate of soda
150g unsalted butter
185g self raising flour
265g soft brown sugar
2 eggs beaten lightly
2 tablespoons of golden syrup
200ml pouring cream

Heat the oven to 180. Lightly grease 8 small pudding tins.
Put the dates and 250ml of water in a saucepan and bring to the boil. Remove from the heat and stir in the bicarbonate of soda. Add 60g of butter to the dates and allow to melt in. Stir.
Sift the flour int a bowl and add 125g of the sugar. Mix together. Make a well in the centre and the date mixture and eggs. Stir until combined.
Fill the pudding tins until about 3/4 full. Leave a little bit to allow for rising as they will rise quite a bit.
Bake for 20 minutes or until a skewer comes out clean.

Sauce - put golden syrup, cream, the remaining butter and the remaining sugar into a saucepan and stir over a low heat until the sugar has dissolved. Bring to the boil then reduce the heat and simmer, stirring occasionally for about 2 minutes.

Turn the puddings into a dish (you might need to level the tops before turning out)
Prick all over with a skewer and drizzle the sauce all over. Serve with cream or ice cream.

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