Sticky Toffee Pudding

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This is one of my sons favourite puddings, and a perfect warming pudding for when the days are getting colder.   

  • 1 cup Dates with the stones removed
  • 113g Caster Sugar
  • 3 Eggs
  • 250ml Sunflower Oil
  • 1 1/2 cups Plain Flour
  • 1 tsp Bicarbonate of Soda
  • 1 tsp Grated Nutmeg
  • 1 tsp Ground Mixed Spice
  • 1 tsp Ground Cinnamon
  • 250ml Buttermilk
  • 1 tsp Vanilla Extract

Butterscotch Sauce

  • 50g Unsalted Butter
  • 150ml Double Cream
  • 75g Light Soft Brown Sugar
  • Vanilla Extract


Cover dates with water in a saucepan.  Bring to the boil and cook until soft and mashable.  Drain and then mash with a fork.

Mix together the oil, sugar, and eggs.

Mix together the dry ingredients.

 

Add both the wet and dry ingredients, the buttermilk and the vanilla to a large bowl and mix until just combined.

Add the mashed dates and gently mix until just combined.

Pour the pudding mix into buttered baking dish about 22cm x 32cm in size, and bake in a 150C oven for between 35 and 40 minutes.  It may take longer depending on the type of dish/tin you use, so keep an eye on it, and remove from the oven when an inserted skewer comes out clean.

Allow to rest while you make the accompanying butterscotch sauce. This should be served warm.

Put the butter, sugar and cream into a small saucepan.

Heat gently until the sugar has dissolved.

 

 

 

Boil until thick and glossy – you will need to stir this vigorously if it looks like it is splitting, and then stir in the vanilla extract.

Serve a piece of the pudding, with butterscotch sauce spooned over, and a serving of custard or cream! Delicious!

 

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