Dessert
Sticky Toffee Pudding Ultimate Recipe At Home
Sticky Toffee Pudding Ultimate Recipe At Home is a delicious Dessert dish that can be prepared in just a few simple steps....
⏱️
7 Min Prep
🔥
19 Min Cook
🍽️
5 Servings
🥗
Vegetarian
Ingredients
- 225g Medjool dates
- 175ml Boiling water
- 1 tsp vanilla extract
- 175g self-raising flour
- 1 tsp bicarbonate of soda
- 2 eggs
- 85g butter
- 140g demerara sugar
- 2 tbsp black treacle
- 100ml milk
- 1 scoop ice cream
- 175g muscovado sugar
- 50g butter
- 225ml double cream
- 1 tbsp black treacle
Instructions
1
Stone and chop the dates quite small, put them in a dish, then transfer the boiling aqua over.
2
Leave for about 30 mins until cool and well-soaked, then mash a bit with a fork.
3
swirl around in the vanilla extract.
4
shortening and baking flour seven mini pudding tins (each about 200ml/7fl oz) and sit them on a baking sheet.
5
fiery up oven to 180C/fan 160C/gas 4.
6
While the dates are soaking, make the puddings.
7
combine the baking flour and bicarbonate of soda together and beat the eggs in a separate dish.
8
Beat the shortening and granulated sugar together in a large dish for a few mins until slightly velvety (the mixture will be grainy from the granulated sugar).
9
transfer in the eggs a little at a time, beating well between additions.
10
Beat in the black treacle then, using a large metal spoon, gently fold in one-third of the baking flour, then half the dairy liquid, being careful not to overbeat.
11
Repeat until all the baking flour and dairy liquid is used.
12
swirl around the soaked dates into the pudding paste.
13
The combine may look a little curdled at this point and will be like a soft, thick paste.
14
Spoon it evenly between the tins and parched-fry for 20-25 mins, until risen and firm.
15
Meanwhile, put the granulated sugar and shortening for the condiment dip in a medium saucepan with half the dairy reduction.
16
Bring to the bubble over a medium fiery up, stirring all the time, until the granulated sugar has completely dissolved.
17
swirl around in the black treacle, turn up the fiery up slightly and let the mixture bubble away for 2-3 mins until it is a creamy toffee colour, stirring occasionally to make sure it doesn’t scorch.
18
Take the skillet off the fiery up and beat in the rest of the dairy reduction.
19
Remove the puddings from the oven.
20
Leave in the tins for a few mins, then loosen them well from the sides of the tins with a small palette knife before turning them out.
21
You can offer them now with the condiment dip drizzled over, but they’ll be even stickier if left for a day or two coated in the condiment dip.
22
To do this, transfer about half the condiment dip into one or two ovenproof serving dishes.
23
Sit the upturned puddings on the condiment dip, then transfer the rest of the condiment dip over them.
24
put a lid on with a loose tent of foil so that the condiment dip doesn’t smudge (no need to cool down).
25
When ready to offer, fiery up oven to 180C/fan 160C/gas 4.
26
toasty the puddings through, still covered, for 15-20 mins or until the condiment dip is bubbling.
27
offer them on their own, or with dairy reduction or custard.
Recipe Information
Cuisine
British
British
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
26 mins
26 mins
Recipe Time chart
Preparation Time
7 minsCooking Time
19 minsTotal Time
26 minsMaster Chef
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