3rd April 2020 0 Comments
- Serves: 4
- Cooks in : 2 hours
- Difficulty: Medium
The ultimate pub pudding, you can’t beat a sticky toffee pudding with warm butterscotch sauce.
- • 175g pitted dates
- • 300ml water
- • 50g unsalted butter
- • 1 tablespoon of bicarbonate of soda
- • 2 eggs
- • 1 teaspoon of vanilla essence
- • 175g Demerara sugar
- • 175g self-raising flour
- • 200g soft dark brown sugar
- • 150g unsalted butter
- • 200ml double cream
- Preheat the oven to 160°C.
- Roughly chop the dates. Add to a pan with the water, butter and the bicarbonate soda. Heat but do not boil or reduce liquid.
- Whisk the eggs, vanilla essence and Demerara sugar in a mixing bowl.
- Add the flour and mix well, ensuring there are no lumps.
- Gently fold in the date and water mix.
- Grease an oven proof dish, pour in the batter and cook in the oven for 30 minutes.
- Use a cocktail stick to check the mix is cooked before removing from the oven. The cocktail stick should come out clean if it is ready.
- Once cool, turn out and trim the edges off. Cut into square portions.
- To make the butterscotch sauce put the soft dark brown sugar in a thick bottomed pan. Heat on a low heat but do not stir.
- When a caramel colour is achieved, add the butter and whisk in the cream until all the sugar has dissolved and there are no lumps.
- Remove from the heat.
- Pour the warm sauce over the sticky toffee pudding square sponges and serve up with a scoop of vanilla ice cream or clotted cream.