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Sticky toffee pudding

Jill Dupleix
Jill Dupleix

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Nothing better: Sticky toffee pudding.
Nothing better: Sticky toffee pudding.Marina Oliphant

Everyone's favourite winter pudding, this time with extra spices. The caramel sauce is easily made on the spot.

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Ingredients

For the pudding

  • 200g dates, pitted and chopped (medjool dates work best if you can find them)

  • 1 tsp bicarbonate of soda

  • 200ml boiling water

  • 80g butter, softened

  • 150g soft brown unrefined sugar

  • 2 free-range eggs

  • 180g self-raising flour, sifted

  • 1 tsp ground cinnamon

  • 1 tsp ground ginger

  • For the toffee sauce

  • 80g soft brown sugar

  • 150ml cream

  • 1/2 tsp vanilla extract

  • 2 tbsp butter

Method

  1. For the pudding:

    -Heat oven to 180C. Place the dates and bicarb in a heat-proof bowl and add the boiling water. Leave to cool.

    - Cream the butter and sugar for 5 minutes until smooth, then beat in the eggs one at a time.

    - Gently fold in the flour and spices. Add the date liquid and most of the dates, and mix well until smooth.

    - Pour the batter into a lightly buttered 24cm x 10cm deep-sided loaf tin or round or square 18cm-diameter cake tin. Press the remaining dates gently into the batter, and bake for 45 minutes or until firm.

    For the sauce:

    -Bring the sauce ingredients to the boil and simmer for 3 or 4 minutes, stirring, until thickened. Cut the pudding into thick wedges or slabs and serve with the sauce and an extra drizzle of cream.

    Tip: For sticky toffee cupcakes, divide the batter between large muffin patty cases and bake for 25 minutes or until springy to the touch.

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Jill DupleixJill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/sticky-toffee-pudding-20111018-29w9m.html