Friday, October 16, 2009

Sticky Toffee Pudding

This is on old recipe my Gran used to make. it so so easy and is so tasty. try it you will be amazed at how easy it all is.

Ingredients: -

100g dark muscovado sugar

175 g self-raising flour

125 ml full-fat milk

1 x egg

1 tsp vanilla, extract

50 g unsalted butter, melted

200g chopped rolled dates - I like to use 100g dates and 100g raisens/sultanas

For the toffee sauce: -

200 g dark muscovado sugar

25 g unsalted butter, approximately, in little blobs

500 ml boiling water


  • Preheat the oven to 190 C/gas mark 5 (note: about 375F) and butter a 1 1/2 litre capacity pudding dish. (if you use a 1 ltire dish multiply the quantities by 0.8 and use a small egg.

  • Take the 100g of dark muscovado sugar and mix with the flour in a large bowl. Pour the milk into a measuring jug or smaller bowl and beat in the egg, vanilla and melted butter, then pour this mixture over the sugar and flour, stirring  with a wooden spoon or spatula to combine. Fold in the dates then scrape into the buttered pudding dish. Don't worry if it doesn't look full: the mix rises as it cooks.

  • For the sauce: Sprinkle over the 200g dark muscovado sugar and break the 25g of butter into small pieces and place all over the top of the bowl.

  • Pour over the boiling water over the mix in the bowl. yes pour boiling water over the mix (this works, honest) and transfer to the oven. Set the timer for 45 minutes, though you might find the pudding needs 5 or 10 minutes more. The top of the pudding should be springy and spongy when it's cooked.

  •  Underneath, the butter, dark muscovado sugar and boiling water will have turned into a rich, sticky toffee sauce. Serve with vanilla ice cream, creme fraiche, double or single cream as you wish.
Now enjoy, sit back and be in food heaven

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