This is a super indulgent dessert and a firm favourite of mine, the perfect antidote to cold and grey winter days.
Ingredients
- 85 g soft salted butter, room temp
- 160 g soft brown sugar
- 2 medium free-range eggs, at room temperature and beaten
- 230 g self raising flour
- 0.5 tsp salt
- 1 tsp baking powder, level
- 300 ml boiling water
- 200 g Medjool dates, chopped 0.5 cm pieces
- 50 g plump sultanas
- 2 tbsp vanilla extract
For the Sauce
- 120 g unsalted butter
- 0.5 tsp salt
- 140 g light brown sugar
- 2 tbsp black treacle
- 300 ml double cream
- juice from 1 large lemon
- 2 tbsp vanilla extract
Instructions
- Pr-heat the oven to 190C, gas 5.
- Place the softened butter and sugar together beat for 3 minutes or until creamy no need to go mad.
- Add the egg with 2 tbsp flour and just bring it together.
- Next, add the rest of the flour, baking powder and salt, do not overbeat.
- Pour the boiling water over chopped dates and sultanas and add the vanilla.
- Pour into the creamed butter and mix well but do not over mix.
- Pour into a well-buttered 24cm 5cm deep baking dish or tray.
- Bake for 45-55 minutes, or until well risen and cooked.
For the sauce
- Meanwhile, place the butter, salt, sugar, treacle and cream into a saucepan, bring to a gentle simmer cook for a couple of minutes to make sure the sugar has dissolved.
- Once dissolved, remove the pan from the stove and mix in the vanilla and lemon juice.
- Serve warm in neat squares in small bowls with the sauce, which should come halfway up the pudding.
- Top with vanilla ice cream and thick cream.
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Nutrition Facts
Sticky Toffee Pudding
Amount per Serving
Calories
697
% Daily Value*
Fat
36
g
55
%
Saturated Fat
22
g
138
%
Trans Fat
1
g
Cholesterol
147
mg
49
%
Sodium
466
mg
20
%
Potassium
433
mg
12
%
Carbohydrates
87
g
29
%
Fiber
3
g
13
%
Sugar
61
g
68
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
