I had earlier posted a recipe for Sticky Toffee Pudding .. that is also a very good recipe which makes a smaller pudding but I must say, THIS recipe is by far the best ever! Best served with warm with couple scoops ice-cream … no ice cream here as I had none … lol
You will need 280g dates, stoned and chopped
Boil the dates in 425ml water for about 5 minutes until soft and pasty
Cream 115g unsalted butter and 350g soft light brown sugar until pale & creamy … here, as always with all my puddings & cakes, I would discount the sugar used by about ¼
You will need 350g self-raising flour and 4 eggs, beaten
Add the beaten eggs into the creamed, pale butter & sugar mixture and beat to mix well
Add 2 tsp of bicarbonate of soda to the date paste (this will make the mix fizz) .. .
…no quickly beat the dates, flour and 2 tsp vanilla extract into the creamed egg mixture
Pour the mixure into a buttered 9.5″ x 9.5″ x 2″ baking dish or pan … I used a Pyrex casserole dish which works well … and bake for 1 hour until just firm to the touch … I advise you to check the colour of the pudding after 45 mins … if the top looks well browned, lay a sheet of foil on top to stop it singeing before it’s cooked through
Ta-daaa!! The pudding is done .. what I’ve done here to keep the pudding moist and even richer is I poked about 30 holes right through and then pour some of the toffee sauce over the pudding, making sure the sauce soaked into the pudding through all the holes … sliced into 16 squares …..
…serve up warm with hot toffee sauce poured over the pudding and if so desired, with couple scoops of Vanilla Ice-Cream, too … to make the toffee sauce … mix 600ml double cream, 115g demerara sugar (again, I discount about 1/4 of this amount) and 4 tsp black treacle altogether in a saucepan over low heat and stir together until blended, bring to the boil and transfer to a jug to serve