Sunday, 29 September 2013

Sticky toffee pudding

I've posted up a recipe for this before but this one is slightly different and is baked rather than boiled (and not in a waterbath).

Being by simmering 200g of dates in 250ml of tea (not too strong). I HATE tea but don't worry you do not taste it. But it does give a certain depth to the pudding that you don't normally get if you use water. Simmer for about 5 minutes until they have softened and break them up with a fork.

Add in 1/2 tsp bicarbonate of soda. This will froth up.

Give it a good stir.

Leave to cool slightly. Meanwhile measure 175g caster sugar and 85g softened butter.

Beat til light and fluffy.

Then add 2 eggs, 175g self-raising flour and 1tsp mixed spice.

Beat mix together.

Add in the cooled date mix.

Beat again.

Pour the mix into a greased ovenproof dish. You don't need to worry about pureeing the dates since they should have broken up with the cooking and mixing. This can then be baked straight away or kept overnight in the fridge. When you are ready for it bake for about 35-40 mins at 180 degrees until risen and the top is firm to the touch.

While it is cooking make the sauce- put 200g butter, 200g light muscadavo sugar and 284ml double cream in a pan and heat.

Stir and simmer until you get a slightly thickened toffee-coloured sauce.

Serve while warm. Usual combo of ice-cream, creme fraiche or pouring cream work well with it if you want the extra calories!

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