Sticky toffee pudding
- Recipe by Paula Heatley -
This is a family favourite - always a big hit for dessert.
INGREDIENTS
175g dates chopped
175ml boiling water
75g butter
175g light brown sugar
250g self raising flour
1tsp baking powder
1tsp bicarbonate soda
1tbsp treacle
Three eggs
120ml milk
For the sauce
75g butter
75g brown sugar
150ml double cream
2tbsp golden syrup
METHOD
Preheat your oven to 180 degrees Celsius.
In a bowl, place your finally chopped dates and pour over the boiling water and set aside for about 10 minutes.
To make the pudding add the butter, sugar, eggs, flour, baking powder and bicarbonate soda into a bowl and mix well; then add the treacle and mix again finally add the date mixture with the liquid and the milk and mix again.
Pour into an oven proof dish and bake for 30-40 minutes until a sewer comes out clean.
To make the sauce, place all the ingredients into a saucepan and heat until the butter and sugar has melted then boil for a few minutes until thickened.
When the pudding is cooked, remove from the oven and pour over half the sauce and keep the remainder for serving.
This pudding is best served warm with cream or ice-cream.
ABOUT THE CHEF
Paula Heatley is a mother of four, who loves to cook and bake for her family. She set up an Instagram page ‘paulas family kitchen’ featuring her recipes to share with people.
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