Features

Sumptuous Sticky Toffee Pudding



Ingredients

For the cake
200g Demerara Sugar
225g Self Raising Flour
1tps. Bicarbonate of Soda
2 Medium Free Range Eggs
2 Tbsp. Golden Syrup
75g Unsalted Softened Butter
225g Pitted Dates
300mls of Boiling Water


For the Sauce
75g Dark Brown
Muscovado Sugar
75g Unsalted Butter
Cubed
250mls Double Cream
2 Tbsp. Golden Syrup
50mls Dark Rum


Method
Grease and line a deep dish approx. 9” squared and preheat oven 180°C. Put the dates in a food processor & 300ml of just boiled water, and leave to soak for 5mins.

In a different large bowl beat the butter, demerara sugar, flour, eggs & syrup until smooth, this can be done by hand or in a mixer.

Puree date mix then mix in the bicarbonate of soda, fold the date puree into the cake mix batter evenly. Pour into the prepped tin and bake for 45-50mins or until a skewer is clear when inserted in centre. To make sauce

Melt the butter in a medium pan, add the sugar, cream & syrup then bring to boil, stir often, add rum then simmer 3-5min until thick.


To Serve
Cut a large slice and pour over the sauce, serve with fresh double cream or ice cream to be extra naughty!


Published: Feb 2017



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