Sticky Toffee Pudding

SAMSUNG CAMERA PICTURES

When you think of a classic British dessert, sticky toffee pudding will always be one of those that springs to mind. For a long time now it has always been my go to pudding after a pub lunch; Scampi and chips followed by sticky toffee pudding…stodge heaven.

The recipe is taken from an article in The Guardian entitled, ‘How to cook the prefect sticky toffee pudding’ which I thought sounded promising. I had never actually made it myself before and while I was conflicted as to whether or not to include dates. In the end I decided it was best for my first attempt to stay as true to the original recipe as possible, so dates it was.

I came to realise that one of the great things about this pudding is that you can make it in advance and then keep it in the freezer. This recipe made three ramekin sized puddings in total, with the one you see above being scoffed right away and the other two being put in the freezer for another day. I subsequently forgot that they were in there and as a result of this I had the same feeling you get when you find a fiver in the pocket of an old coat when I went to raid the kitchen in search of something sweet the other evening.

Prep Time: 50 mins

Makes: 3 ramekins

Ingredients:

SAMSUNG CAMERA PICTURES

For the Puds:

85g Dates, Roughly Chopped

1/2 Tsp Bicarbonate of Soda

150ml Boiling Water

25g Unsalted Butter, Softened

40g Caster Sugar

40g Dark Muscovado Sugar

1 Egg

85g Plain Flour

1/2 Tsp Baking Powder

SAMSUNG CAMERA PICTURES

For the Sauce:

60g Unsalted Butter

35g Caster Sugar

20g Dark Muscovado Sugar

70ml Double Cream

Method:

1.Preheat oven to 180°C/ 350 F/ Gas Mark 4.

2. To make the sauce, put all the ingredients into a pan and heat slowly until the butter has melted, then turn up the heat and bring to the boil. Boil for about 4 minutes, until the sauce has thickened enough to coat the back of a spoon. Pour half the sauce into the base of the ramekins and then put them in the freezer to set while you make the pudding mix.

SAMSUNG CAMERA PICTURES

SAMSUNG CAMERA PICTURES

SAMSUNG CAMERA PICTURES

SAMSUNG CAMERA PICTURES

3. To make the puddings, Put the dates and bicarbonate of soda in a bowl and cover with the boiling water. Leave to soften while you prepare the rest of the pudding.

SAMSUNG CAMERA PICTURES

SAMSUNG CAMERA PICTURES

4. Beat together the butter and sugar until fluffy, and then beat in the egg, flour and baking powder until well combined.

SAMSUNG CAMERA PICTURES

SAMSUNG CAMERA PICTURES

SAMSUNG CAMERA PICTURES

SAMSUNG CAMERA PICTURES

5. Now add the dates and their soaking water and mix well.

SAMSUNG CAMERA PICTURES

SAMSUNG CAMERA PICTURES

6. Take the ramekins out of the freezer and fill with the pudding mix.

SAMSUNG CAMERA PICTURES

7. Bake in the oven for 30 minutes and once removed, pour the other half of the toffee sauce on to the top of the hot puddings.

SAMSUNG CAMERA PICTURES

Serve with custard or ice cream.

SAMSUNG CAMERA PICTURES

SAMSUNG CAMERA PICTURES

SAMSUNG CAMERA PICTURES

SAMSUNG CAMERA PICTURES

SAMSUNG CAMERA PICTURES

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s