Monday, February 18, 2019

Sticky Toffee Pudding






Sticky Toffee Pudding


Ingredients

PUDDING
·         8 oz or 225 g cooking dates stoned and chopped small
·         3/4 Cup or 175 ml boiling water
·         1 tsp vanilla extract
·         1 1/2 Cups or 175 g Self-raising Flour
·         1 tsp bicarbonate of soda
·         2 large fresh eggs, lightly beaten
·         1/3 Cup or 85 g butter softened
·         2/3 Cup or 140 g demerara sugar brown
·         2 tbsp black treacle / Molasses
·         1/2 Cup or 100 ml milk

SAUCE
·         3/4 Cup or 175 g light muscovado sugar (if you can't get muscavado use dark brown sugar)
·         1/4 Cup or 55 g butter cubed
·         1 Cup or 225 ml heavy or double cream
·         1 Tbsp black treacle or molasses

Instructions

Make the Pudding:
1.  Grease your pudding basin, mini pots or ramekins or Baking pan.
2.  Cut a piece of parchment paper and place it in the base of your container . This will stop the pudding sticking later.
3.  Put the chopped dates into a large bowl, add the boiling water, leave for 20 minutes. Once soft, add the vanilla extract.
4.  Sieve the flour and bicarbonate of soda into a separate bowl.
5.  ………………………………………….
6.  ………………………………………………………

Full instructions: Click here