James' Sticky Toffee Pudding
These individual sticky toffee puddings are a decadent treat that will warm your heart. Velvety sponge soaked in a rich date-infused sauce, topped with a luscious toffee sauce and served with a dollop of creamy vanilla ice cream. Each spoonful is a harmonious blend of sweetness and comfort.
— Constant Cookbook
Ingredients
- 55g/2oz butter
- 170g/6oz demerara sugar
- 1 tbsp golden syrup
- 2 free-range eggs
- 2 tbsp black treacle
- 200g/7oz self-raising flour
- 200g/7oz pitted dates
- 290ml/10fl oz boiling water
- 1 tsp bicarbonate of soda
- ½ tsp vanilla extract
- 110ml/4fl oz double cream
- 55g/2oz butter
- 55g/2oz dark muscovado sugar
- 2 tbsp black treacle
- 1 tbsp golden syrup
- vanilla ice cream
Instructions
- Preheat the oven to 200C/400F/Gas 6. Grease and flour 6 individual pudding moulds.
- Cream the butter and sugar together in a food processor until pale and fluffy. Add the golden syrup, treacle and eggs, a little at a time, and blend until smooth. Add the flour and blend, at a low speed, until well combined. Transfer to a bowl.
- Meanwhile, blend the dates and boiling water in a food processor to a smooth purée. Stir in the bicarbonate of soda and vanilla.
- Pour the date mixture into the pudding batter and stir until well combined.
- Pour the mixture into the moulds and bake for 20-25 minutes, or until the top is springy and golden-brown.
- To make the sauce, heat all of the ingredients in a pan, stirring occasionally, until boiling.
- To serve, remove the puddings from the moulds and place onto each of 6 serving plates. Pour over the sauce and serve with a scoop of vanilla ice cream.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 6
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