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Sticky Toffee Pudding
Very Sticky
175g/6oz. unsalted butter, plus extra for greasing
175g/6oz. dates, stoned and chopped
5ml/1 tsp. bicarbonate of soda
175g/6oz. golden caster sugar
5ml/1 tsp. vanilla extract
2 eggs, beaten
175g/6oz. self-raising flour, sifted
115g/4oz. dark muscovado sugar
60ml/4 Tbls. runny honey or golden syrup
60ml/4 Tbls. double cream
vanilla ice-cream, to serve

 

Preheat oven to 180 degrees C. or 350 degrees F. or Gas 4.

Grease and flour 8x175ml/6fl oz. dariole moulds and put a circle of parchment paper in the bottom of each one so that they turn out easily.

Place the dates in a pan with 300ml/1/2 pt. of water and bring to the boil, then simmer for 5 minutes until softened. Remove from the heat and stir in the bicarbonate of soda until the mixture stops foaming.

Place 50g/2oz. of the butter and the caster sugar in the large bowl of a food processor and cream together until well combined, then beat in the vanilla essence.

Gradually add the eggs, beating well after each addition. Fold in the flour with a metal spoon and finally fold in the date mixture. Pour into the greased moulds and place them in a bain marie (a roasting tin half-filled with boiling water). Bake for 25-30 minutes until well risen and firm to the touch.

To make the toffee sauce, simply place the remaining 115g/4oz. of butter, the dark muscovado sugar and honey or golden syrup in a pan. Bring to a simmer and cook for 2-3 minutes until thickened. Stir in the cream and allow to bubble down, then remove from the heat.

When the pudding is cooked, remove from the oven and after 5 minutes turn out on to a wire rack to cool completely.

To serve, cut the pudding into portions and arrange on plates. Pour over some of the toffee sauce, then flash under the grill until bubbling, if liked.

Add a scoop of ice cream and serve the remainder of the sauce separately, hot or cold.

Preparation Time: 1 1/2 hours Serves: 6 - 8
Recipe Origin: United Kingdom
Submitted by:
Leo McDevitt-Sanford

United Kingdom
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