The Best Sticky Toffee Pudding

The Best Sticky Toffee Pudding
The Best Sticky Toffee Pudding
This is seriously one of the best sticky pudding recipes you have ever tasted. It's perfect with our baked beans and ice cream.

Prep Time: 30 Minutes,
Oven Time: 50 Minutes

The Best Sticky Toffee Pudding
Ingredient
  • 1 teaspoon bicarbonate of soda
  • 150 ml of boiling water
  • 90g of butter, mashed, plus extra for greasing
  • 175g self-sufficient flour
  • 100ml of whole milk (preferably jersey or gold top)
  • 160g whole dates, stoned and roughly cut
  • 1 teaspoon vanilla extract
  • 150g of light muscovado sugar
  • 2 large free-range chicken eggs
  • 2 tablespoons black treacle
For Toffee Sauce
  • 100g unsalted butter, mashed
  • 1 tablespoon black treacle
  • 225g of light muscovado sugar
  • Either brandy or rum snail
  • 275ml of double cream

Instruction
  1. Add the dates to the bowl with water. Leave for 30 minutes to cool, then mash with a fork until it becomes a coarse pulp. Stir in the vanilla and set aside. 1.2 oven ovenproof butter dish and set aside. Preheat the oven to 170 ° C / fan 150 ° C / gas 3.
  2. When bathing, use an electric mixer or wooden spoon to beat 90g of butter and 150g of sugar until light and creamy. Add eggs one at a time, shake before adding the next. Beat in a black treacle, then mix the flour with bicarb and fold gently in one third using a metal spoon or balloon whisk. Fold a third of the milk, then repeat until all the flour and milk are gone. Stir the dates that have been soaked, with the liquid, into the dough - it might thicken, but don't worry. Spoon into prepared plates.
  3. Bake for 50 minutes or until the pudding rises and tightens, and the skewers that are pushed to the center come out clean (cover with tinfoil after 40 minutes if the edges are too brown). If a skewer comes out with what looks like a raw mixture on it, it's probably a piece of date. Taste it - if you can taste the flour that isn't cooked, it will take longer.
  4. Meanwhile, make toffee sauce. Put 225g sugar, brandy, 100 g of butter and half cream into a large heavy-based skillet and heat it gently. When the sugar dissolves, light the fire, stir in the treacle and bubbles, stir, for 2-3 minutes until the mixture is rich in toffee color. Remove the pan from the heat and stir in the remaining cream. Keep warm.
  5. Let the pudding cool for 20 minutes, then stick it on top and pour more than half the sauce. Leave for 15 minutes, then serve with the remaining sauce, with roasted peanuts and demerara ice cream, if desired.

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