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Recipe By Munch Master

Ref: 633
Heading: Puddings
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 8
Change no of portions required to :

Ingredients & Prep

   275 ml  Water
   225 g  Self-raising flour
   225 g  Dates de-stoned chopped
   4 Egg beaten
   175 g  Light brown sugar
   110 g  Butter soft unsalted
   1 tbsp  Camp coffee
   2 tsp  Bicarbonate of soda
  Toffee Sauce
   175 g  Dark brown sugar
   125 g  Butter salted
   80 ml  Double cream


  Step 1
Heat an oven to 180°c fan.
  Step 2
Use a loose bottom or spring-form tin, grease around the inside with butter & place a disc of greaseproof paper at the bottom also greased with butter.
  Step 3
Add dates, bicarb of soda, camp coffee & water into a food processor or use a hand/stick blender & blitz into a paste.
  Step 4
Make the batter by adding butter & light brown sugar into a bowl, whisk the mixture into a smooth cream using an electric whisk, then add 1 egg & a tbsp full of flour & beat in, repeat this process until all the egg is in the mixture then sieve in the rest of the remaining flour & fold in with a silicon spatula.
  Step 5
Next fold in the date mixture into the batter, then tip mixture into the baking tin & bake for 1 hour & 20 mins, check if cooked after an hour by pushing a wooden skewer in the middle, if it comes out clean its done.
  Step 6
To make the toffee sauce add butter & sugar to a saucepan, place pan on a low heat & melt the butter & sugar mixture until the sugar has dissolved, then add cream, bring to a simmer for 2 mins.
  Step 7
Plate up the sponge pudding & pour over toffee sauce over the top.

Suggestion & Tips

Great with double cream of Vanilla ice cream.
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