Sticky Toffee Pudding
By AlexG
I was given a kilogram of Saudi dates to use and this is a recommendation from from a friend to try
Ingredients
- Toffee Sauce:
- 1 pkt pitted and chopped dates (I am guessing it calls for 254grams)
- 3 cups boiling water
- 3 teaspoons baking soda
- 3 teaspoons vanilla extract
- 690 g all-purpose flour
- 3 teaspoons baking powder
- 175 g butter, softened
- 280 g granulated sugar
- 3 large eggs, lightly beaten
- 135 g butter
- 200 g firmly packed brown sugar
- 90 ml double cream
Details
Preparation time 20mins
Cooking time 90mins
Preparation
Step 1
Preheat oven to 350*F (175*C).
Lightly grease a 11 x 7-inch baking pan and set aside.
Place the dates in a bowl and cover with the boiling water; mix in the baking soda and vanilla; set aside.
Whisk the flour and baking powder together in a small bowl; set aside.
In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the egg and beat well. Stir in the flour mixture and mix well; then add the date mixture.
Transfer batter to prepared baking pan, spreading out evenly. Bake for 40 minutes.
To make the toffee sauce, melt the butter in a small saucepan and add the sugar and cream. Simmer gently for 3 minutes.
After the pudding is cooked, poke the top with the tines of a serving fork and pour the sauce on top. Place under a hot broiler until it bubbles. Take care, as it burns easily.
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