Sticky Toffee Pudding / Липкий ірисковий пудинг
Makes 12
Sponge Ingredients
225g Medjool dates
175ml boiled water
1 tsp vanilla extract
175g self raising flour
1tsp baking powder
2 eggs
85g softened butter
140g demerara sugar
2tbsp black treacle
100ml milk
Toffee Sauce Ingredients
175g Muscovado sugar
50g butter
225ml double cream
1tbsp black treacle
Ingredients | Інгредієнти
1. Stone and finely chop the dates, pour on the boiling water and vanilla.
2. Beat the butter and sugar together until creamy.
3. Add the black treacle and eggs slowly, beating all the time.
4. Carefully fold in the flour and baking powder.
5. Add the dates and divide between 12 cake cases or a buttered 12 x muffin tin.
6. Bake in oven 180C/160C Fan for 25 minutes or until risen and cooked through.
Sponge Method
Sauce Method
1. Put sugar and butter in a saucepan and bring to a simmer over a medium heat, stirring all the time until the sugar has dissolved.
2. Stir in the treacle and simmer for 3 minutes.
3. Take off the heat and beat in the cream.
Assembly
Turn the sponges out and pour over the sauce.
If you have time, you can turn the sponges out onto a baking tray, cover with the sauce, and allow the sponges to soak up the sauce and get extra sticky.
Warm through when you want to serve them with cream, custard or ice cream.
