If you ask anyone in my family what my favourite dessert is they will all say Sticky Toffee Pudding!!! It's been my favourite for as long as I can remember.
It is a classic british dessert consisting of a dark sponge cake made with dates and topped with a toffee sauce. It can be served with cream, ice cream or custard.
It needs to be served with lots of sauce and I prefer a good quality vanilla icecream with mine but you can serve with clotted or double cream.
It's a great family pudding and goes perfectly with a Sunday lunch.
Start by chopping the dates and place them in a medium sized heatproof bowl, add the bicarbonate of soda, then pour over the boiling water. Set aside for about 10 minutes.
Pre-heat the oven to 180 degrees centigrade (160 fan) Gas mark 4.
Prepare a 0.9L ceramic bowl by greasing the base and sides with butter and place a small circle of baking parchment it the base to prevent sticking.
In the bowl of a stand mixer place the butter and sugar and beat until light and fluffy.
Add the eggs and vanilla gradually and mix until fully combined.
Add the flour and mix.
Then add the date mixture including the water and mix again.
Pour the mixture into the prepared bowl.
Bake for 45-50 minutes or until a skewer comes out cleanly.
While it is baking make the sauce by putting the butter and sugar in a medium sized pan. Slowly heat to melt the butter and sugar.
When it is melted turn the heat up so it just starts to boil stirring all the time.
Take off the heat and add the cream and mix until it's has all combined.
Run a small spatula around the edge of the bowl and then turn out onto a plate for serving.
Pour some of the sauce over the cake and put the rest in a jug for serving.
Serve with ice-cream or fresh cream.
Sticky Toffee Pudding
Sarah's servings: 8
Sarah's skill: Easy
Baking time: 50 minutes
Ingredients:
150g Chopped Stoned Dates
140ml Boiling Water
1 tsp Bicarbonate of Soda
75g Soft Unsalted Butter
75g Soft Dark Brown Sugar
2 Large Eggs
1 tsp Vanilla Extract
175g Self Raising Flour
Sauce
150g Unsalted Butter
150g Soft Dark Brown Sugar
225ml Double Cream
Method:
Chop the dates and place them in a medium sized heatproof bowl, add the bicarbonate of soda, then pour over the boiling water. Set aside for about 10 minutes.
Pre-heat the oven to 180 degrees centigrade (160 fan) Gas mark 4.
Prepare a 0.9L ceramic bowl by greasing the base and sides with butter and place a small circle of baking parchment it the base to prevent sticking.
In the bowl of a stand mixer place the butter and sugar and beat until light and fluffy.
Add the eggs and vanilla gradually and mix until fully combined.
Add the flour and mix.
Then add the date mixture including the water and mix again.
Pour the mixture into the prepared bowl.
Bake for 45-50 minutes or until a skewer comes out cleanly.
While it is baking make the sauce by putting the butter and sugar in a medium sized pan. Slowly heat to melt the butter and sugar.
When it is melted turn the heat up so it just starts to boil stirring all the time.
Take off the heat and add the cream and mix until it's has all combined.
Run a small spatula around the edge of the bowl and then turn out onto a plate for serving.
Pour some of the sauce over the cake and put the rest in a jug for serving.
Serve with ice-cream or fresh cream.
