how to make sticky toffee pudding mary berry

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.

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