27-09-2021 1/2 Sticky Toffee Pudding With Sauce

Sticky Toffee Pudding With Butterscotch Sauce

Total Time: 60 minutes Cook Time: 30 minutes Serves: 4

Ingredients: For the pudding: • 340g • 565g • 680g self-rising flour • 8 eggs • 680g dates • 680g water • vanilla pods • 2tsp bicarbonate of soda For the sauce: • 560g sugar • 100 ml water • 56g butter • 1125ml cream Method:

Pre-heat oven to 170°C. Brush your preferred baking mould with melted butter, and dust with flour. Set aside. Place dates, vanilla pod and water into a saucepan. Simmer on low heat until the volume reduces by half. Remove the vanilla pod with a slotted spoon and stir in bicarbonate of soda. In a mixing bowl, cream together butter and sugar until light and fluffy. Still mixing gradually, add the eggs one at a time, mixing well each time. Then, gradually add the flour. Finally, pour in the date mixture and combine thoroughly. Pour into the prepared moulds and bake for 25-30 minutes.

1 Sticky Toffee Pudding With Butterscotch Sauce 2/2 27-09-2021 Check that your pudding is cooked with a wooden skewer. It should pull out clean when inserted in the middle.

For the sauce:

In a small saucepan, dissolve the sugar into the water. Wash down the sides of the pan; so there are no visible sugar crystals showing. Place on a medium heat until the mixture begins to boil. Once the sugar has reached a dark colour, gently stir in half the cream and butter. Leave to cool off the heat for 20 minutes. Add the rest of the cream. Drizzle the sauce over the pudding. Any leftover sauce can be refrigerated for up to 7 days.

Created by Veggiebuzz - 2 - Printed @ 27-09-2021 19:09