This recipe is extremely easy to cook, it is however time consuming!
Not to be confused with a cake, Sticky Toffee Pudding is an old school rib stickingly wonderful English Dessert from the 1970’s whose spiritual home is the Cumbrian village of Cartmel.
Ingredients
For the Pudding
- 250 g (8.8 oz) Dates
- 175 ml (5.9 fl oz) Boiling water
- 1 Vanilla Pod, Seeds Only
- 100 g (3.5 oz) Softened Butter
- 150 g (5.3 oz) Muscavado Sugar
- 2 Eggs
- 2 Tbsp Black Treacle
- 100 ml (3.4 fl oz) Full Fat Milk
- 175 g (6.17 oz) Plain Flour
- 2 Tsp Baking Powder
- 1 Tsp Bicarbonate of Soda
For the Caramel Sauce
- 50 g (1.75 oz) Butter
- 150 g (5.3 oz) Muscavado Sugar
- 200 ml (6.75 fl oz) Double Cream
- 1 Tbsp Black Treacle
Instructions
- Remove the stones and cut the dates into a 5mm dice.
- Pour the boiling water over the dates, stir in the vanilla seeds and allow to steep for an hour until cool.
- Preheat the oven to 180°C or 350°C.
- When cooled mash the dates with the back of a fork.
- Place the softened butter in a bowl and cream with brown sugar.
- Add the beaten eggs slowly into the sugar and butter mix.
- Mix together the flour, baking powder and bicarbonate of soda in a separate bowl.
- Slowly mix in the milk and flour, bicarb & Baking powder mix until a thick dough is formed, do not over mix, you want to just bring the ingredients together.
- Finally mix in the dates and black treacle.
- Line a baking tray with baking parchment (25cm x 18cm).
- Pour in the mix and bake for 60-75 minutes.
- For the sauce heat the butter, sugar and half of the cream over a medium high heat until a sauce is achieved, stir continuously.
- Stir in the Black treacle and the rest of the cream.
- Serve with vanilla ice cream or custard.