Sticky toffee pudding

Recipe from: 6/19/1995 12:00:00 AM
Ingredients 17
Servings 10
Time 45 minutes

Ingredients

  • TOFFEE SAUCE
  • 45
    ml
    soft brown sugar
  • 50
    g
    castor sugar
  • 50
    g
    butter
  • 250
    ml
    golden syrup
  • 100
    ml
    cream
  • PUDDING
  • 100
    g
    butter, at room temperature
  • 175
    g
    soft brown sugar
  • 4
    eggs, lightly beaten
  • 210
    g
    self-raising flour
  • 225
    g
    pitted dates, coarsely chopped
  • 300
    ml
    boiling water
  • 5
    ml
    bicarbonate of soda
  • 45
    ml
    Nescafé coffee granules
  • 100
    g
    coarsely chopped walnuts
  • cream for serving
 

Method

1 1/4 hours
 
TOFFEE SAUCE: Stir the brown sugar, castor sugar and butter together in a heavy-based saucepan over medium heat, stirring until the sugar dissolves. Add the golden syrup and bring to the boil, stirring occasionally. Reduce the heat, simmer and continue stirring occasionally for 20 minutes. PUDDING: Beat the butter and sugar until light. Beat in the eggs until creamy. Fold in the flour. Place the dates in a bowl. Add boiling water, bicarbonate of soda and coffee dissolved in 30 ml boiling water. Mix well. Allow to stand for 5 minutes. fold the date mixture into the butter mixture and then mix in the walnuts. Spoon into a greased foil roasting pan. Bake in the centre of a preheated 180 ºC oven until the pudding bakes away from the pan sides and springs back when pressed lightly (about 1 1/4 hours). To serve, cut the warm pudding into squares and transfer to individual plates. Serve with the toffee sauce and cream.
 

Read more on: bake  |  fruit
 

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