What do you get when you put 3 friends (all amateurs – a baker, an artist and a photographer) in one kitchen? A heavenly ‘Sticky Toffee Pudding dessert’ …. It all began when we saw a pic of a cake posted by someone on Facebook and that got the bakers (and sugar deprived souls) in us going. So we made a spontaneous plan to bake different desserts for tea (which turned out to be our dinner too). Our menu for the day was Almond Blueberry cake, Sticky Toffee Pudding and Strawberry cake. Yes, when we bake, we BAKE! Although all 3 turned out really well the real star of the show that evening was the Sticky Toffee Pudding! So that’s the first recipe I’ll be sharing with you today …
The original recipe belongs to BBC Good Food. But I have re-written the recipe in my own way.
Ingredients for the pudding:
Medjool dates: 225g
Boiling water: 175ml
Vanilla Extract: 1 tsp
Self-raising flour: 175g
Bicarbonate of Soda: 1 tsp
Unsalted butter: 85g
Demerara Sugar: 140g
Black treacle: 2 tbsp
Ingredients for the toffee sauce:
Muscovado sugar: 175g
Unsalted butter (cut into small cubes): 50g
Double cream: 225ml
Black treacle: 1 tbsp
Method for the pudding:
You have the option of baking this in mini pudding tins. But we chose to do this in a 25cm baking dish. Just so that no one could keep count of how much we had. ONE generous slice probably has to be equivalent to TWO mini tins. 😀
Pre-heat your oven to 180 degrees Celsius. Grease your baking dish and set aside.
In a bowl, add the dates (chopped into small pieces) and pour boiling water over it. Set aside for 30 mins. Once the dates have softened and cooled, mash them up with a fork. Add the vanilla essence.
In a separate bowl, sift and add the dry ingredients i.e. self-raising flour and bicarbonate of soda. Mix with the help of a spoon or spatula. Set aside.
It’s time to get the hand-held mixer out now. Whisk together the unsalted butter and dermarara sugar until creamy. Add the eggs one at a time and continue to whisk until all ingredients are well-combined. The batter does look a bit weird at this point but don’t worry and carry on! Add the black treacle and give the batter one final mix.
It’s time to mix ALL the ingredients together now. So take a little bit of the dry mixture (remember the flour? ;)) and a little bit of milk, alternate and add to the wet ingredients bowl. Fold the mixture with the help of a spatula (note, I did not say hand-held mixer!) and repeat the step until all the flour and milk has been added and we have one nicely folded batter. Add the soaked dates to the batter. The batter will continue to look funny but don’t worry and carry on!
Pour the batter into your greased dish. Bake in your pre-heated oven at 180 degrees Celsius for approximately 20-25 minutes or until a skewer inserted in the centre comes out clean.
Method for the toffee sauce:
The pudding is nothing without the sauce. So if your diet conscious side is coming to life at this point, put it back to sleep and continue making the toffee sauce.
In a sauce pan, add and stir the muscovado sugar and butter with half the cream on medium heat. Allow it to boil until all the sugar has dissolved completely. Stir continuously.
Add the black treacle and allow the mixture to bubble for a few minutes until it is a rich toffee colour. Make sure you stir constantly otherwise you’ll end up with a burnt sauce!
Remove from the heat and add the remaining cream. Give the sauce one final stir until all ingredients are well-combined.
Once the pudding has baked and cooled, remove from the dish and add to your serving platter. Drizzle the toffee sauce over the pudding. Note, this does not have to be done at the last minute. The longer you leave the sauce over the pudding, the stickier it should be (and the happier you would be!).
The sticky pudding is best served warm. So if you’re going to warm it in the oven afterwards, make sure you cover it up from the top.
Trust me guys, this one is a must try! Come join us in heaven by trying this out too …
Until the next post, Let’s Keep it Strictly Lighthearted!