Sticky toffee pudding.
You can cook Sticky toffee pudding using 13 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Sticky toffee pudding
- Prepare of For the cake:.
- You need of pitted dates.
- It’s of butter, softened.
- Prepare of dark brown soft sugar.
- You need of large eggs.
- It’s of plain flour.
- You need of baking powder.
- Prepare of For the toffee sauce:.
- Prepare of double cream.
- Prepare of caster sugar.
- Prepare of butter.
- It’s of extra 200ml double cream, to mix into the toffee.
- You need of cream or ice-cream to serve.
Sticky toffee pudding instructions
- Preheat the oven to 180C/350F/gas 4. Butter and line with parchment a round 20cm tin. Place the dates in a pan with 400ml water and bring to the boil. Cook them for 10-15 minutes until the liquid is almost gone. Puree in a blender and leave to cool..
- Meanwhile cream the butter with the sugar until smooth, add the eggs one by one, mixing continuously. Sieve in the flour with the baking powder and mix until combined. Finally, fold in the date puree with a spatula..
- Spoon the mixture into the tin, smooth the surface and bake for about 1 hour until a skewer inserted in the middle of the cake comes out with only a few crumbs. Cool the cake in the tin..
- Prepare the sauce: place the ingredients except the extra cream in a large pan – it will boil vigorously and bubble up to the top..
- Bring to the boil and cook on high heat stirring frequently, for about 20-30 minutes. When it thickens considerably and becomes dark gold, take it off the heat and beat in the extra cream. Don’t worry if the toffee starts splitting while cooking, the cold cream will smooth it out again..
- Cut the cake horizontally in three layers. Spread some warm sauce over each layer and re-assemble. Spoon some sauce over the top, reserving about a third to serve..
- To serve, warm the sauce up in a pan and the slices of cake in a microwave for 10-20 seconds, pour a little warm sauce over the slices and add a dollop of crème fraîche or ice cream. Gorgeously sickly!.
recipe by Cuisine Fiend @cookpad