Sticky Toffee Pudding Recipe

 

Ingredients:

• 225g whole medjool dates
• 175ml boiling water
• 1 tsp vanilla extract
• 175g self-raising flour
• 1 tsp bicarbonate of soda
• 2 eggs
• 85g butter, softened
• 140g demerara sugar
• 2 tbsp black treacle
• 100ml milk
• Cream or custard, to serve (optional)

Instructions:

1. Preheat the oven to 180C/fan 160C/gas 4. Grease six 125ml pudding molds.
2. In a bowl, soak the dates in the boiling water for 30 minutes, or until softened. Mash the dates with a fork and stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, bicarbonate of soda, and eggs.
4. In a large bowl, cream together the butter and demerara sugar until light and fluffy. Beat in the eggs one at a time, then stir in the flour mixture and the mashed dates.
5. Add the milk and treacle and mix until just combined.
6. Divide the batter between the prepared pudding molds and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
7. To make the sticky toffee sauce, melt the butter in a saucepan over a medium heat. Add the sugar and treacle and cook, stirring constantly, until the sugar has dissolved and the mixture is golden brown.
8. Gradually whisk in the cream and bring to a boil. Reduce the heat to low and simmer for 5 minutes, or until the sauce has thickened.
9. Serve the sticky toffee puddings warm with the sticky toffee sauce and cream or custard, if desired.

Tips:

• For a richer flavor, use dark brown sugar instead of demerara sugar.
• If you don't have ramekins, you can use a 9x13 inch baking dish. Just be sure to increase the baking time to 35-40 minutes.
• The sticky toffee sauce can be made ahead of time and stored in the refrigerator. Reheat it over a low heat before serving.

Enjoy...😊