Monday 18 December 2017

Sticky Toffee Pudding

Georgina Campbell

85g (3oz) chopped dates, sugared and stoned

85g (3oz) light soft brown sugar

45g (1½oz) unsalted butter, softened

1 egg

115g (4oz) plain flour

1 tsp bicarbonate of soda

1 tbsp vanilla extract For the toffee sauce 150g (5½oz) demerara sugar

85g (3oz) unsalted butter, softened

4 tbsps double cream

1 Pre-heat the oven to 180°C/350°F/Gas Mark 4. Butter a 16cm x 12cm (6½in x 5in) ovenproof dish.

2Put the dates into a bowl and pour just enough boiling water over them to cover. In a separate bowl, cream together the soft brown sugar and the butter. Beat the egg into the creamed mixture with some of the flour before adding the rest of the flour.

4 Add the bicarbonate of soda and vanilla extract to the dates then stir into the creamed mixture until well combined. Pour in to the ovenproof dish and bake in the oven for 30-35 minutes, or until well risen and a cake skewer comes out clean when inserted into the pudding.

5 Just before the pudding is cooked, make the toffee sauce. Pre-heat the grill to hot. Put the demerara sugar, butter and cream into a saucepan and heat gently. Let simmer for three minutes. Remove the pudding from the oven, pour half of the sauce over the top and place under the grill until it bubbles.

6 Serve the pudding while hot with the remaining sauce poured over the top or alongside as an accompaniment.

Irish Independent

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