Sticky Toffee Pudding
Sticky Toffee Pudding is a perma fave. Sweet, decadent and a guaranteed crowd pleaser, this is a dessert you will serve up time and time again!
Ingredients
- 50g butter
- 175g Demerara sugar
- 1 tbs golden syrup
- 2 eggs
- 2 tbs black treacle
- 200g self raising flour
- 150g pitted dates
- 50g chestnut puree
- 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
To serve
- Vanilla Ice cream
- Shaved chestnuts
Method
Pre heat the oven to 200c.
Grease and line a loaf 10cm x20cm tin.
Pour the boiling water over the dates and chestnut puree 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 ice cream and chestnuts.
Ingredients
- 50g butter
- 175g Demerara sugar
- 1 tbs golden syrup
- 2 eggs
- 2 tbs black treacle
- 200g self raising flour
- 150g pitted dates
- 50g chestnut puree
- 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
To serve
- Vanilla Ice cream
- Shaved chestnuts
Method
Pre heat the oven to 200c.
Grease and line a loaf 10cm x20cm tin.
Pour the boiling water over the dates and chestnut puree 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 ice cream and chestnuts.
