This is one of my favourite puddings, the dates work really well to add at least a small ‘healthy’ item, you don’t taste them either as they pretty much dissolve. If you would rather exclude the dates then use 150ml water instead.
50g soft butter plus 25g soft butter for greasing
175g dark muscovado sugar
200g self raising flour (extra needed for dusting)
1 tablespoon golden syrup
2 tablespoons treacle
225g pitted dried dates
1 tablespoon bicarbonate of soda
300 ml water
How to make Sticky Toffee Pudding …WASH YOUR HANDS
- Preheat the oven to 200oc or gas 6/AGA roasting oven shelf on oven floor.
- Grease the inside of your tin or individual moulds with the 25g of butter and dust with some flour.
- Cream the butter and sugar together until light and fluffy and then add the flour, syrup, treacle and eggs and mix until all the ingredients are combined.
- Chop up the dates into small pieces and place into a saucepan with the water. Bring to the boil the immediately remove from the heat and place on heat proof stand. Add the bicarbonate of soda and while the mixture is still hot pour it into the cake mixture. Mix it all up and pour into your tin or moulds.
- Bake in the oven for 25 minutes for individual puddings or 40-45 minutes for the larger tin. Whilst it is baking you could make the butterscotch sauce recipe.
- Serve with butterscotch sauce and vanilla ice cream.
This is wonderful served hot or cold over ice cream, or just get spoonfuls of it and eat straight from the spoon once it goes cold – just remember never to put the spoon you have licked back into the bowl, go and get a clean one. It will keep for up to a week in the fridge.
Ingredients: for approx 8 servings – depending how generous you wish to be
175g light brown muscovado sugar
150ml double cream
How to make Butterscotch Sauce… WASH YOUR HANDS
- Place all the ingredients into a saucepan and set over a low heat. Stir until the butter and sugar has melted then stir quickly to mix all the ingredients together. Remove from the heat.
- You can serve it hot in a jug to pour over the pudding or let it cool, transfer it to a cereal bowl, cover with clingfilm and put it in the fridge. Serve with Vanilla Ice Cream