Sticky Toffee Pudding
As far as pudding memories go, a strong one is a self-saucing chocolate pudding made by the mother of a childhood friend. So here I tried to create the same with dates, and therefore sticky toffee, as the theme. I ended up not having enough muscavado sugar for the sauce so replaced it with demerara. Though this did not succeed in self-saucing, it was still very good, really good actually, so while I might suggest replacing the demerara with muscavado for the topping, if it ain’t broke, why fix it?
80g unsalted butter
130g dark muscavado sugar
150g self raising flour
1 cap of vanilla extract
164g dates (the reason I made this is a surplus of dates I had hoped would replace a desire for sweets among little people)
2 tbsp espresso – this could be replaced with Camp coffee, if it still exists, or strong coffee
2 tbsp milk
75g demerara sugar
30g unsalted butter
250mls of boiling water
50g golden syrup
50g brown sugar
1. Make the sauce first.
2. Put equal quantities of butter, sugar and golden syrup in a pan over a low heat then turn it up when melted and bubble.
3. Add cream and take off heat.
4. Add vanilla extract if you like.
To make the pudding…
1. Cream and sugar and butter.
2. Mix in the eggs and vanilla.
3. Mix in the flour, dates, espresso and milk.
4. Spoon into a buttered dish. I used a 26cm x 19.5 pie dish.
5. Sprinkle the demerara sugar over the top and dot the butter around the surface.
6. Pour the hot water on top. I had meant this to be the sauce, but instead it produced an incredibly moist pudding, the texture of which is unlike one I have had before. I happen to have some butterscotch sauce in the fridge, hence the recipe above.
7. Bake at 180 degrees C for 30 minutes or until a knife comes out clean.
Serve with cream, ice-cream or custard (I’d go for cream….)