I have eaten Sticky Toffee Puddings for years now but never made it myself. So this was the first time and will definitely not be the last. The perfect ending to a perfect Sunday Roast dinner. Oh, and feel free to pour a little double cream over everything at the end…it just adds a little more yummy to the yumminess 😀
75g Dates, stoned and chopped
75g Butter, softened
A little bit more Butter for greasing the pudding moulds
50g Light Brown Soft Sugar
2 medium Eggs
1 teaspoon Vanilla Extract
140g Self-Raising Flour
1 teaspoon Baking Powder
Ingredients for the Sauce:
150ml Double Cream
75g Light Brown Soft Sugar
1. Pre-heat the oven to 170°C and grease and line the basis of 4 pudding moulds (150ml moulds).
2. Put the dates in a small pan and pour the water over. Bring to a simmer and cook for about 5-8 minutes or until the dates have absorbed all the water.
3. Cream the butter and the sugar with an electric mixer. Whisk until light and fluffy.
4. Gradually add the eggs and vanilla extract into the butter mix and then fold in the flour and the baking powder.
5. Mix in the cooked dates until well blended.
6. Divide the mixture between the pudding moulds.
7. Put the moulds in an oven roasting dish.
8. Pour enough boiling water into the dish to reach half way up the moulds.
9. Cover the oven dish with tin foil.
10. Cook in the oven for 25 minutes or until well risen and firm to the touch.
Method for the Sauce:
1. Pour half of the cream and all the sugar and butter into a pan and heat gently until all the sugar has dissolved.
2. Turn the heat up a little and add the rest of the cream.
3. Let this simmer for 4-6 minutes.
4. Stir in the remainder of the cream.
Tips: The sauce can be made in advance and reheated when needed. If you use ceramic moulds for the puddings, cook them a minute or two longer.