Sticky Toffee
Pudding Recipe
Ingredients :
•
75g Dates, stoned and chopped
•
75g Butter, softened, plus extra for greasing
•
50g Light brown soft sugar
•
2 Eggs
•
1 tsp Vanilla extract
•
140g Self-raising Flour
•
1 tsp Baking powder
For
the Sauce
:
•
150ml Double cream
•
75g Light brown soft sugar
•
25g Butter
Method
1.
Put the dates in a small saucepan and pour over 75ml water. Bring to a simmer and cook for 3-4
mins until the dates are mushy and have absorbed the water. Gently stir to
blend.
2.
Heat the oven to 180C/160C fan/gas 4. Grease and
line the bases of 4 x 150ml pudding moulds. Cream the butter and sugar with an
electric whisk until pale and fluffy. Gradually add the eggs and vanilla, then
fold in the flour and baking powder. Mix in the blended date purée and divide
between the moulds. Transfer to a roasting tin and pour enough boiling water in
to reach halfway up the moulds. Cover the tin with foil and cook for 25 mins
until risen and firm to the touch.
3. Meanwhile, make the sauce. Pour half the cream and all the sugar and
butter into a small, heavy-bottomed pan. Heat gently until sugar has dissolved,
stirring often. Turn up the heat and bubble for 3-4 mins until the sauce is
glossy and thick, then stir in the remaining cream. Re-heat the sauce when the
puddings are cooked and serve poured on top.
Not money saving especially, although cheaper than going out to eat, but so good. My sons girlfriend made this recipe for us last night and kindly mailed me the recipe.
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