Sticky Toffee Pudding
Recipe courtesy of Union Jack Tavern
·
Serves 8
Ingredient
·
1/4 cup unsalted butter
·
3/4 cup + 1 1/2 tablespoons demerara sugar
·
3 tablespoons dark molasses
·
2 tablespoons black treacle
·
1 1/2 tablespoons honey
·
2 eggs
·
1 1/2 cups+ 2 tablespoons self-rising flour
·
3/4 cup dry dates
·
1 1/8 cups + 2 teaspoons boiled water
·
1 tablespoon baking soda
Sauce:
·
1/4 cup + 1 tablespoon + 1 teaspoon butter
·
1/2 cup brown sugar
·
1 tablespoon dark molasses
·
2 tablespoons black treacle
·
1 tablespoon honey
·
1/2 cup + 1 1/2 tablespoons cream
Recipe
1. Preheat oven to
375°F. Grease two 4- x 2-inch rectangular loaf trays.
2. Cream the butter
and sugar together in a food processor until pale and fluffy. Add the molasses,
treacle, honey and eggs a little at a time, and blend until smooth. Add the
selfrising flour and blend at low speed until well-combined.
3. Meanwhile, soak
the dry dates in boiled water for 15 minutes then blend in a food processor to
a smooth purèe. Set aside.
4. Pour the date
mixture into the pudding batter and stir until well-combined.
5. Pour half of the
mixture into the first loaf tray and pour the other half in the second tray,
and bake for 20 to 25 minutes, or until the top is springy and golden brown.
6. To make the
sauce, heat all the ingredients in a pan, stirring occasionally until it boils
to a thick consistency.
7. To serve, remove
the pudding from the molds and divide into 4 servings. Pour sauce over the
pudding and serve with a scoop of vanilla ice cream
Sticky Toffee
Pudding
