Sticky Toffee Pudding and Clotted Cream

Sticky Toffee Pudding with clotted cream. Soft sponge, warm toffee sauce and a generous spoon of clotted cream, rich, comforting and impossible to resist. The kind of pudding that always steals the show.

Ingredients

50g butter
175g Demerara sugar
1 tbs golden syrup
2 eggs
2 tbs black treacle
200g self raising flour
200f pitted dates
290ml boiling water
1 tsp bicarb of soda
½ tsp vanilla extract

Sauce

100ml double cream
50g butter
50g muscavado sugar
2 tbs black treacle
1 tbs golden syrup

Clotted Cream to serve

Method

Print Recipe

Pre-heat the oven to 200c.

Grease and line a square 20cm x20cm tin.

Pour the boiling water over the dates leave to sit for 5 minutes then blitz until smooth pour into a bowl. Beat together the butter and sugar until pale fold I the syrup eggs treacle flour and vanilla.

Stir the bicarb into the dates then mix into the batter. Pour into the tin and bake for 30 minutes. To make the sauce put all the ingredients into a pan bring to the boil then take off the heat.

To serve cut a square of cake spoon over the sauce and top with a dollop of clotted cream.