Sticky Toffee Pudding and Clotted Cream
It's a classic and we all love it...Sticky Toffee Pudding. Serve with ice cream or cream.
Ingredients
- 50g butter
- 175g Demerara sugar
- 1 tbsp golden syrup
- 2 eggs
- 2 tbsp black treacle
- 200g self raising flour
- 200g pitted dates
- 290ml boiling water
- 1 tsp bicarb of soda
- ½ tsp vanilla extract
Sauce
- 100ml double cream
- 50g butter
- 50g muscovado sugar
- 2 tbsp black treacle
- 1 tbsp golden syrup
To serve
- Clotted Cream
Method
Preheat the oven to 200c.
Grease and line a square 20cm x20cm tin.
Pour the boiling water over the dates and leave to sit for 5 minutes then blitz until smooth and pour into a bowl. Beat together the butter and sugar until pale.
Fold in 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 banana and a dollop of clotted cream.
Ingredients
- 50g butter
- 175g Demerara sugar
- 1 tbsp golden syrup
- 2 eggs
- 2 tbsp black treacle
- 200g self raising flour
- 200g pitted dates
- 290ml boiling water
- 1 tsp bicarb of soda
- ½ tsp vanilla extract
Sauce
- 100ml double cream
- 50g butter
- 50g muscovado sugar
- 2 tbsp black treacle
- 1 tbsp golden syrup
To serve
- Clotted Cream
Method
Preheat the oven to 200c.
Grease and line a square 20cm x20cm tin.
Pour the boiling water over the dates and leave to sit for 5 minutes then blitz until smooth and pour into a bowl. Beat together the butter and sugar until pale.
Fold in 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 banana and a dollop of clotted cream.
