sticky toffee pudding
Basic Ingredients sticky toffee pudding
- 10 1/2 tablespoons (125g/41/2 oz butter)
- 3/4 cup (150g/5oz) light muscovado sugar
- 1 tablespoon treacle
- 1 tablespoon golden syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups (150g/5oz) self-raising flour
- 1/3 cup (150g/5oz), dates, chopped
- 1 cup (250ml/8.5floz water)
- 2 teaspoons bicarbonate soda
- To make the Toffee Sauce: 7 tablespoons (100g/3 1/2 Oz) butter
- 3/4 cups (150g/5oz) dark muscovado sugar
- 3 tablespoons golden syrup
- 2/3 cup (150ml/5 fl oz) double/heavy cream
- 1 teaspoon vanilla extract
- Add a pinch of salt
- To serve:Vanilla ice cream, custard, or whipped cream
how to make sticky toffee pudding
- preheat the Oven to 160°C/.
- A 20cm/8” round ovenproof dish should be greased.
- Place the chopped dates in a saucepan. Add the water to bring it to a boil.
- Cook for 2 minutes. Add the bicarbonate soda. Be careful as it will foam up. Place on one side.
- Combine the butter with light muscovado sugar until it becomes light and fluffy.
- Mix in the treacle, golden syrup, eggs, and vanilla extract. Continue beating the flour until it is all combined.
- Mix the dates and combine until well combined. Place the ingredients in an ovenproof dish.
- Bake for between 40 and 45 minutes or until the cake is springy to the touch.
- After this, make the toffee sauce, heat the butter, dark brown muscovado sugar, and golden syrup together in a pan.
- Now Once the sugar is dissolved, add the cream and vanilla extract.
- Slowly simmer the mixture for four minutes, until it thickens.
- Turn off the heat. Let cool for 1 minute, then stir.
- Serve the pudding with the sticky toffee sauce. Keep some for later.
- Serve with vanilla custard, vanilla ice cream, or cream.