'That' Sticky Toffee Pudding
January 30th, 2010
too good not to share
An easy recipe, that will make you friends and have your partner declaring undying love - well almost. But it is easy and it is good
The Pudding
| Ingredient | Shed Loads Big tray (16+portions) |
Quite A lot Smaller tray (8 portions) |
|---|---|---|
| Granulated Sugar | 225 grams (1/2 lb) | 115 grams (1/4 lb) |
| Softened Butter | 85 grams (3 oz) | 45 grams (1.5 oz) |
| Self Raising Flour | 340 grams (12oz) | 170 grams (6oz) |
| Eggs | 3 | 1.5 (?) |
| Stoned Dates | 285 grams (10 oz) | 140 grams (5 oz) |
| Boiling Water | 350ml (3/4 pint) | 175 ml |
| Bicarbonate of Soda | 1.5 teaspoons | 3/4 teaspoon |
| Vanilla Essence | 1.5 teaspoons | 3/4 teaspoon |
You can cook the pudding beforehand - or even freeze it. To refresh just stick a dollop of sauce on top of a portion of pudding and stick in the microwave for about 30 secs.
- Cream the butter and Sugar
- Beat eggs then add slowly to the creamed butter and sugar mix. Add a little sifted flour and contiuue beating for a few minutes. Then slowly add the rest of the flower.
- Chop dates then (in seperate jug/bowl) pour boiling water over them
- Mix the bicarb and the vanilla essence into the dates
- Stir date mix into the creamed mix - make sure it is well blended.
- Turn out into a lined tin
- Bake for aproximatly 40 mins on gas mark 4, until a knife pulls out clean from the centre of cake
- Turn out to cool on wire rack
Toffee Sauce
Heat all ingrediants in a pan until mixture thickens (about 3 min), taking care not to burn. Watch out it will be hot - good as it is don't stick your finger in!
| Butter | 225 grams (8 oz) |
| Brown Sugar | 340 grams (12 oz) |
| Whipping Cream | 475ml (1pt) |
I'm not giving you the half quantities, because wanting to make less that loads is, frankly, just a bit wrong. If you have left over (as if?) it's good on ice cream, and great with bananas in pancakes
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