Sticky toffee pudding

YOU
10 servings Cooking: 40 mins
Rate this recipe
Fruit

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (20)

250.00 ml brown sugar — soft
190.00 ml butter
150.00 ml dates — soft, finely chopped
15.00 ml Bicarbonate of soda
125.00 ml dried fruitcake mix
1.00 eggs — extra-large
5.00 ml vanilla — essence
400.00 ml flour — cake
5.00 ml Baking powder
300.00 ml water
30.00 ml brandy
1.00 bananas
2.00 ml salt
100.00 g pecan nuts — finely chopped
SAUCE
250.00 ml sugar
100.00 ml water
300.00 ml cream
100.00 ml lemon juice — fresh
1.00 lemon — peel
brandy
Tap for ingredients
Tap for ingredients

Method:

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.