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Sticky Toffee Pudding
Indulge in this classic dessert, a favourite for all the family to enjoy.
CATEGORIES:
- breads & muffins
- autumn
- winter
- sunday lunch
- dessert
YIELDS
9
PREPARATION
20 mins
COOKING
40 mins
INGREDIENTS
For the pudding
- 175g moist stoned dates (roughly chopped)
- 1 tsp bicarbonate of soda
- 75g butter
- 175g Tate & Lyle Light Soft Brown Sugar
- 1 tbsp Lyle’s Black Treacle
- 1 tsp vanilla extract
- 2 large eggs
- 175g self-raising flour
For the toffee sauce
- 75g butter
- 1 tbsp Lyle’s Golden Syrup
- 175g Tate & Lyle Light Soft Brown Sugar
- 150ml double cream
HOW TO MAKE THIS RECIPE
- Preheat the oven to 180°C/Fan160°C, 350°F, Gas 4.
- Grease and line a 20-23cm/8-9” square shallow cake tin.
- Put the dates into a pan with 250ml water, bring to the boil then lower the heat and simmer 2 minutes. Remove from the heat and stir in the bicarbonate of soda.
- Beat the butter and Tate & Lyle Soft Brown Sugar with the Lyle’s Black Treacle until soft and creamy, then beat in the vanilla extract and eggs.
- Fold in the flour and dates with their liquid and mix well to give a soft consistency. Turn into the prepared tin and bake for 30-40 minutes or until a skewer comes out clean.
- Meanwhile put all the ingredients for the toffee sauce into a pan and stir together over a low heat until the Tate & Lyle Light Soft Brown Cane Sugar has dissolved.
- Cut the pudding into portions and serve with the warm toffee sauce poured over.
CHEF'S TIP
So you've got a pudding sorted but what are you going to make for the main? Here's a couple of choices to help you out: Cider & Muscovado Glazed Pork Loin or Slow Cooked Melting Lamb Shanks.
