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Sticky Toffee Pudding

St Peter's School

Sticky Toffee Pudding

Sticky Toffee Pudding

This indulgent sticky toffee pudding recipe is bound to become a firm family favourite.

Ingredients 

For the pudding 

  • 225g chopped dates
  • 175ml boiling water 
  • 1 tsp vanilla extract 
  • 175g self-raising flour (plus extra for greasing)
  • 1 tsp bicarb of soda
  • 2 eggs 
  • 85g softened butter (plus extra for greasing)
  • 140g demerara sugar 
  • 2 tbsp black treacle
  • 100ml milk

For the sauce 

  • 175g light muscovado sugar 
  • 50g butter, cut into pieces
  • 225ml double cream
  • 1 tbsp black treacle 

Method 

For the pudding 

  1. Pour the boiling water over the dates, leave for about 30 minutes until cool and then mash up a bit with a fork. Stir in the vanilla extract.
  2. Butter and flour a loose bottomed tin and place on a baking tray. Heat oven to 180c / fan 160c or gas 4.
  3. While the dates are soaking make the pudding. Mix self-raising flour with the bicarb of soda and in a separate bowl beat the eggs.
  4. Beat the soft butter with the demerara sugar in a large bowl until slightly creamy, it will be quite grainy from the sugar.
  5. Add the eggs a little at a time, beating well in between additions. 
  6. Beat in the black treacle then, using a large metal spoon, gently fold in one-third of the flour, then half of the milk. Repeat until all flour and milk is added. Be careful not to over beat the mix! 
  7. Gently stir in the dates, you should have a soft, thick mix. Spoon in the tin and bake for 20-25 minutes until risen and firm. 

For the sauce 

  1. Put the muscovado sugar and butter pieces in a sauce pan with half the cream.
  2. Bring to the boil slowly until the sugar has dissolved.
  3. Stir in the black treacle, turn up the heat and let the sauce bubble away for 2-3 minutes stirring well. Take off the heat and add the rest of the cream.

Loosen the pudding from the tin. Portion up and pour the toffee sauce over the pudding. 

Delicious!