I love my sticky toffee pudding recipe which my mother had shown me when I was little. Over the years many people have admired this recipe so I've decided to share this recipe so that others can also serve great desserts. I hope you enjoy this pudding. This dessert should take around 30 minutes to prepare and 10-25 minutes to cook. The following ingredients should feed up to six people.
For the main cake base you'll need 55g of butter, 170g Demerara sugar, 1 tbsp golden syrup, 2 eggs, 3 tbsp black treacle, 200g self-raising flour, 200g pitted dates, 290ml boiling water, 1 tbsp bicarbonate of soda and 1.2 tsp vanilla extract. For the sauce on this pudding you should need 110ml double cream, 55g butter, 55g dark muscovado sugar, 2 tbsp black treacle, 1 tbsp golden syrup and vanilla ice cream to serve if you wish.
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Before you start to prepare your dish I would preheat the oven to around 200 degrees centigrade. Grease and flour individual pudding moulds- ideally six.
Cream the butter and sugar together with a whisk or a food processor until fluffy and then add the golden syrup, treacle and the 2 eggs and again wait until they are smooth. Add the flour and blend again at a low speed until all the ingredients are combined and then transfer into a large bowl.
In a separate bowl blend the dates and boiling water in a food processor to a smooth puree and add the bicarbonate of soda and vanilla and then add this mixture into the pudding batter and stir well until it's completely combined. Pour the mixture into the moulds and pop into the oven for around 20 minutes or until the tops becomes springy and golden.
To make the sauce beat all the ingredients in a pan and stir until boiling.
Remove the pudding from the moulds and serve with the sauce and ice cream. Enjoy!
My Sticky Toffee Pudding Recipe
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