Sticky toffee pudding

Recipe from: 6/1/2000 12:00:00 AM
Ingredients 21
Servings 10
Time

Ingredients

  • 250
    ml
    soft brown sugar
  • 190
    ml
    butter
  • 150
    ml
    soft, pitted dates, finely chopped
  • 15
    ml
    bicarbonate of soda
  • 125
    ml
    fruit cake mix
  • 1
    extra-large egg
  • 5
    ml
    vanilla essence
  • 400
    ml
    cake flour
  • 5
    ml
    baking powder
  • 300
    ml
    water
  • 30
    ml
    brandy
  • 1
    ripe banana, mashed
  • 2
    ml
    salt
  • 100
    g
    pecan nuts, finely chopped
  • SAUCE
  • 250
    ml
    sugar
  • 100
    ml
    water
  • 300
    ml
    cream
  • 100
    ml
    fresh lemon juice
  • 1
    peel of a lemon, finely grated
  • brandy or Van der Hum liqueur
 

Method

35-40 min
 
Preheat oven to 170 ºC and grease a 32 x 25 cm ovenproof dish with butter or non-stick cooking spray. Cream the butter and sugar until light and creamy. Add the egg and vanilla essence and beat well. Sieve the cake flour and baking powder over the top. Place the dates and water in a small saucepan and heat until boiling, then simmer for 1-2 minutes. Remove from the heat and add the bicarbonate of soda, stirring well. Add the cake mix, brandy, banana, salt and chopped nuts. Add to the flour mixture and mix well. Pour into the prepared dish and bake for 40 minutes until done. Meanwhile, prepare the sauce: Heat the sugar and water over low heat until sugar dissolves. Bring to the boil and cook, stirring constantly, until the mixture turns a caramel colour. Add the cream (be careful, it'll splatter). Add the lemon juice and brandy or Van der Hum and pour the boiling sauce over the pudding as soon as it comes out of the oven. This pudding freezes well. Serves 10-12.
 

Read more on: bake  |  fruit
 

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