Just a short intro here – I make Sticky Toffee Puddings at least every Christmas for the family. One of my family members asked for the recipe recently for a colleague and, well, I had to share photos of the handwritten (my best scrawl), something-splattered copy I have written in my recipe book (there are two recipes in there at the moment). So, here is something more useful… I do still kinda assume you know cooking terms and practices
Apparently the recipe card thing requires a picture and I don’t have any so have a picture of me instead as a warning of what happens if you eat too much of this…
Sticky Toffee Pudding
Course: Dessert2
Loaf TinsIngredients
- Sponge
350g Dates (tbh, two 200g packs is fine)
1tsp Bicarbonate of Soda
450ml Water
110g Unsalted Butter
350g Caster Sugar
4 Eggs
335g Self-Raising Flour
- Sauce
200g Unsalted Butter
200g Molasses Sugar (or the darkest you can)
200ml Double Cream
Directions
- For the Sponges
- Cut open the dates length-ways and remove the stones and chop in small pieces
- Using a big pan – bigger than you think – heat the dates, water and Bicarb and simmer and stir for approximately 20 minutes – if forms a thickish paste
It can cool while other things are happening - Beat the Butter and Sugar, slowly add the beaten eggs and sift in the flour and mix.
Or throw everything in and beat using the all-in-one method. - Add the cooled dates and mix
- Split between two lined and greased loaf tins and cook in preheated oven (180C) for 35-40 minutes (until a skewer comes out clean)
- For the Sauce
- Throw all ingredients in a pan
- Heat and stir until everything is dissolved – simmer for five minutes or so
- This isn’t really a step, but – I usually make waaaay more sauce than this and have some which people can add themselves as well. The quantities are all equal, and butter comes in 250g packs and sugar in 500g packs, so… and Maybe I do a portion of sauce for each sponge…
- Putting it all together
- Pour sauce over sponges
- Serve with Custard. Or Icecream… You do you!
- Storing
- You can store sponges in an air tight container for a couple of days and reheat them in the oven. I suggest doing the sauce only when you’re going to eat them (cream, so keep chilled if not eating straight away) and serving everything hot. Sauce can be reheated (carefully) in the microwave (sugar will boil up and overflow if not careful)
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