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| Sticky
Toffee Pudding
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Ingredients
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55g/2oz
butter
170g/6oz demerara
sugar
2 tbsp treacle
1 tbsp golden
syrup
2 eggs
200g/7oz self-raising flour
200g/7oz pitted dates
290ml/10fl oz boiling water
1 tbsp bicarbonate of soda
½ tsp vanilla extract
For the sauce:
110ml/4fl oz double cream
55g/2oz butter, diced
55g/2oz dark muscovado
sugar
2 tbsp treacle
1 tbsp golden
syrup
For the moulds:
30g/1oz soft butter
30g/1oz flour
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Instructions
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Butter the
moulds and dust with flour and preheat oven 200C/400F/Gas 6.
Using a food processor cream the butter and sugar together.
Slowly add the golden syrup, treacle and eggs. Continue mixing
until the mixture looks smooth, then turn down to a slow speed
and add the flour. Mix until everything is well combined.
Add the boiling water to the dates and tip into a blender.
Secure the lid firmly and blend to a purée.
Add the bicarbonate of soda and vanilla.
Pour this into the batter while it is still hot and stir well.
Pour into the moulds and bake for 20-25 minutes until the tops
are just firm to the touch.
Make the sauce: simply place all the sauce ingredients in a
pan, bring to the boil, stirring a few times and then remove
from the heat. Put to one side until ready to use.
Remove the puddings from the moulds and place on plate. Coat
with the warmed sauce and serve with good vanilla ice cream.
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