Desserts: Bushmills Inn Hotel Sticky Toffee Pudding

By JoFClark

Ingredients

• Toffee Pudding
• 8 oz water
• 8 oz dates
• 1/2 t soda
• 8 oz sugar
• 8 oz butter
• 8 oz self rising flour
• 1 T treacle
• 4 eggs
• For the Sauce
• 1 lb brown sugar
• Half pint cream
• 1 lb butter

Preparation

Step 1

Toffee Pudding
Place the sugar and butter into a blender and blitz until a creamy consistency. Leave for now.
Place the water, treacle and the dates into a large saucepan and bring to the boil.
Once boiling remove the pot from the heat and add the soda. The soda will starts to foam and at this point add this mix to the blender with the butter/sugar mix.
Slowly blend togehter either on a low speed or by hand.
Sppon into individual molds - only half full to allow the pudding to rise.
Place into a Bain Marie by using a deep baking dish with about 2.5 cm of water and covering with foil. Cook for 40 minutes at 185 degrees Celcius.
Sauce
Place sugar and butter into a pan, bring to the boil stirring regularly and ensuring that all the butter is absorbed.
Once smooth add the cream, bring back to the boil for 2 minutes to bring the sauce together.