An easy recipe for the classic British pudding Sticky Toffee Pudding.
Ingredients
175g stoned chopped dates
1tsp baking soda
300ml boiling water
75g unsalted butter, softened
175g super fine sugar
2 eggs
175g self-raising flour
½ tsp vanilla extract
Sauce:
200g muscovado sugar
100g unsalted butter
150ml heavy cream
½ tsp vanilla extract
Instructions
Preheat oven to 350F
Grease an 8"/20cm square pan with butter
Put the chopped dates and baking soda in a frying pan. Pour over the boiling water and simmer for 1 minute. Turn off the heat and let it sit for 15 minutes.
Beat butter and sugar until light and fluffy.
Add the eggs and beat.
Add the flour and beat until just combined
Add the date mixture and vanilla extract. Stir with a wooden spoon until combined.
Pour into your prepared baking tin.
Bake for about 35minutes or until springy to the touch and a skewer comes out clean.
To make the sauce:
Put the sugar, butter, cream and vanilla extract in a small pot.
Heat until the butter is melted stirring often.
Bring to a boil and let simmer until thickened - around 5 minutes.
Optional:
Spoon some of the syrup over the cake and spread over so the surface is coated. Return to the oven for a few minutes so it turns sticky.
Serve with sauce and a scoop of ice cream if you wish.
Recipe by Roasted at http://www.roastedmontreal.com/2014/01/charlie-the-sticky-toffee-pudding.html