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Sticky Toffee Pudding with Toffee




Source of Recipe


James Martin


List of Ingredients




600ml water
400g pitted dates
115g butter, softened
350g dark Muscovado sugar
4 eggs
1 tbsp bicarbonate of soda
400g self-raising flour
1 tsp vanilla extract
1 tbsp treacle
1 tbsp golden syrup

For the sauce:
500ml double cream
175g Demerara sugar
175g butter
1 tbsp golden syrup
1 tbsp black treacle



Recipe



You will need:

Measuring jug, scales, measuring spoons, roasting pan, baking parchment, saucepan, wooden spoon, mixing bowl, electric beaters, stick blender, whisk


Preheat the oven to 170°C/gas 3. Line a roasting pan with baking parchment.

Bring the water to the boil in a saucepan. Remove from the heat, add the dates and leave to soak for about 10 minutes.

Put the butter and sugar in a large bowl and beat together until smooth.

Stir in the syrup and treacle, then the flour, mixing well.

Break the eggs one by one into the bowl, stirring well after each addition.

Stir the vanilla extract into the date mixture. Blend with a stick blender until thick and soupy.

Add the bicarbonate of soda to the date mix, then pour this mixture into the flour mixture. Beat well to blend.

Pour the mixture into the prepared pan. Put in the oven immediately, and bake for 35-40 minutes until well-risen and springy.

To make the sauce, put the cream in a saucepan and heat gently. Add the sugar and butter and whisk until melted. Whisk in the syrup and treacle.

Serve the pudding in bowls with the sauce poured over the top.