Rich’s Sticky Toffee Pudding
To celebrate #NationalStickyToffeePuddingDay Rich is back and sharing his recipe for the ultimate, gooey sticky toffee treat.
Filled with delicious dates and drizzled with a sticky, salted caramel sauce this classic British pud is a must make.
Proof is in the pud…
…but you will also need the following, to create this perfect pud:
For the Sticky Toffee Pudding you’ll need:
- 250g butter
- 750g caster sugar
- 8 Eggs
- 800g self-raising flour
- 1,200g water
- 750g dried dates
- 20g bicarbonate of soda
For the Salted Caramel Sauce you’ll need:
- 1,800g whipping cream
- 300g treacle
- 225g dark brown sugar
- 2 ½ teaspoons salt
How to create this delicious dessert…
Creating your Sticky Toffee Pudding:
- Firstly, pre-heat your oven to 140 degrees.
- Then add your 20g bicarbonate of soda and 750g dried dates together.
- Next bring your water to the boil and then pour over the dates.
- Allow your dates to soak in the water for 10 minutes before blending into a fine puree.
- Then cream together your 250g butter and 750g caster sugar until smooth and pale.
- Slowly, add the eggs one at a time in with your butter and sugar, mixing as you go.
- Next add the flour and date puree to the mixture.
- Spray the moulds with oil spray.
- Fill each mould with 100g of the mixture.
- Finally bake in the oven on 140 degrees for 20 – 25 minutes. You can check if the pudding is cooked by using a skewer or knife, pop into the middle of the pudding and if it comes out clean then the puddings are done.
Creating your Salted Caramel Sauce:
- Place all of the ingredients into a saucepan and gently bring them to the boil.
- Let the mixture simmer until everything has melted and the consistency is of a runny sauce.
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