
Sticky toffee pudding
- 225 g dates
- 300 ml tea
- 110 g Butter
- 175 g Caster sugar
- 3 Eggs
- 250 g Plain Flour
- 1.5 tsp Baking powder
- 1 tsp Bicarbonate soda
- 1 tsp vanila extract
- 1 tsp expreso granules
- 110 g Butter
- 175 g brown sugar
- 110 g Caster sugar
- 300 g golden syrup
- 250 ml single cream
- 1 tsp vanila extract
- Chop dates finely and soak in tea for 15 minutes.
- Preheat oven to 180 C / Gas 4. Prepare and line a 20cm (8 in) round cake tin.
- Cream butter and caster sugar until light and fluffy.
- Beat in the eggs one by one.
- Sift in the flour and baking powder and fold into the mixture.
- Add bicarbonate of soda, vanilla and espresso to the dates and tea.
- Combine both mixtures to produce a loose soft dropping consistency.
- Turn into the prepared tin and cook for 1 to 1 1/2 hours, or until skewer comes out clean.
- Put the butter, sugars and golden syrup into a heavy based saucepan and melt gently on a low heat.
- Simmer for 5 minutes.
- Remove from heat and gradually stir in the cream and vanilla extract. Return to heat and stir for 2 to 3 minutes until sauce is smooth.
- Pour a little sauce onto a serving dish.
- Place a portion of the pudding on top and pour over more sauce.
- Pour remaining sauce into a jug to serve, along with softly whipped cream.