Sticky Toffee Pudding Recipe
Photo source: Grandmother's Kitchen
A recipe for warm sticky pudding with a sauce you will love.
75 g sultanas (or raisins)
150 g stoned chopped dates
1 teaspoon bicarbonate of soda
2 tablespoons butter ( plus extra for greasing)
200 g brown sugar
200 g self-raising flour, sifted
FOR THE SPECIAL SAUCE
4 tablespoons butter
350 ml double cream
400 g brown sugar
1 orange, zest of
To make the pudding, put the dates and bicarbonate of soda in a heatproof bowl. Cover with boiling water and leave to soak.
Preheat the oven to 180c/350f/gas mark 4.
Grease a deep round cake pan with butter.
Put the remaining butter in a separate bowl, add sugar, and mix well.
Beat the eggs then fold in the flour.
Drain the soaked dates, add to the bowl and mix.
Spoon the mixture evenly into the prepared cake tin.
Transfer to the preheated oven and bake for 25-30mins. The pudding is cooked when a skewer inserted into the centre comes out clean.
About 5-10mins before the end of the cooking time, make the sauce.
Melt the butter in a saucepan over a medium heat.
Stir in the cream and the sugar and bring to the boil, stirring constantly.
Lower the heat and simmer for 5mins.
Turn out the pudding on to a serving plate, decorate with the orange rind, serve the sauce in a jug to pour over dessert.