This has to be the most popular of all desserts. It’s a real treat in those colder months when the nights draw in and the log fire is burning. Who can resist the smell of freshly baked sticky toffee pudding with lashings of butterscotch sauce and vanilla ice cream? Truly irresistible!
We normally cook it for 100 people, but this recipe is just for 6.
For the pudding:
170g Demerara Sugar
3tbsp Golden Syrup
2tbsp Black Treacle
200g Self Raising Flour
200g Dried Dates
290ml Boiling Water
1tsp Bicarbonate of Soda
1tsp Vanilla Extract
For the sauce:
150ml Double Cream
115g Dark Muscovado Sugar
A Pinch of Salt
Preheat oven to 200°c and grease and line a medium sized baking tin.
For the pudding, cream the butter a sugar in a food processor until pale. Add the golden syrup, treacle and eggs and blend till smooth.
Transfer the mixture to a bowl and then gentle beating in the flour. Don’t use the food processor as this will make the pudding less light and fluffy when baked.
Now, blend the dates, boiling water, vanilla and bicarbonate of soda in the food processor (no need to clean it!). Add this to the pudding batter and combine.
Pour the mixture into the greased and lined tin and bake for 30-35 minutes until golden and springy to the touch.
Meanwhile for the sauce, heat all of the ingredients except the salt in a pan until boiling, the sugar has dissolved and the mixture has thickened and darkened. Then add the salt a little tiny bit at a time to taste. Remember you can’t take away but you can always add more, so be careful with the salt.
We like to serve it with a big scoop of vanilla ice cream. It’s fantastic when it all starts to melt together… delicious!