Sticky toffee pudding is a no brainer as an after-dinner sweet treat; everyone loves it and comes back for seconds or even thirds. Made with simple ingredients and an easy method, you will whip this delicious dessert up in no time!
Vegans? Swap the dairy products out for vegan alternatives, and you will still have the best dessert of all time. Sticky toffee pudding originated in the united kingdom and has been loved for years and years, cooked by grandparents and families as an after-dinner delight.
- Unsweetened dates (170g)
- Vanilla extract (1 tsp)
- Milk (350ml)
- Butter (235g)
- Bicarbonate of soda (1 1/2 tsp)
- Dark brown sugar (200g)
- Self-raising flour (180g)
- Ground nutmeg (1/2 tsp)
- Ground ginger (1 tsp)
- Ground cinnamon (1 tsp)
- Canadian syrup or golden (1 tbsp)
- Salt (1 tsp)
- Cream (3 tbsp)
1. Begin by chopping the dates into small pieces, adding them to a saucepan with milk and vanilla extract and cooking for 10-15 minutes until the dates are soft. Preheat the oven to gas mark 3 or 160c.
2. Take the pan off the heat, then add in the bicarbonate of soda, give it a mix and let it cool. Put in 115g of butter and 100g of sugar along with flour, nutmeg, salt and cinnamon. Mix but don't over mix the batter.
3. Grease an ovenproof dish of your choice and pour in the mixture; bake in a preheated oven for 40 minutes. If you are unsure about the cake being finished, use a skewer to check if it is cooked through.
4. To make the toffee sauce pour the remaining sugar, butter and syrup into a saucepan, cook and stir until it thickens, then finally add in the cream once cooled. Pour into a jug for when you serve the cake.
5. Cut the toffee pudding into squares, put it in a bowl and cover with the sticky toffee sauce.
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