Sticky Toffee Pudding
This is the ultimate winter dessert, if you ask me.
- 150g fresh dates (stones removed)
- 3/4 tsp bicarbonate of soda
- 170g self raising flour
- 95g Lurpak butter (at room temperature)
- 130g light soft brown sugar
- 2 large eggs
- 115g light brown soft sugar
- 60g Lurpak butter, cubed
- 115ml pouring cream
- 1 small pinch salt
- ice cream to serve
Pre-heat oven to 190C.
Butter the Lurpak baking tin well and line the base with baking paper.
In a small saucepan, simmer the dates together with the bicarbonate of soda and 150ml of water, for 2-3 minutes until softened. Puree this mixture with a blender and set aside.
Using the bowl of an electric mixer, sift in the flour and add the butter, sugar and eggs. Mix on a medium speed until well combined. Add the date puree and mix again until combined.
Pour mixture in the baking tin and bake for 40-45 minutes. The pudding is ready when a skewer inserted into the centre of the pudding, comes out clean.
Allow the pudding to cool slightly in the cake tin, then turn out onto a wire rack.
To make the toffee sauce – simply heat the sugar, butter, cream and salt together in a saucepan. Bring to the boil and cook for a few minutes.
To serve, cut along the centre of the cake horizontally and then vertically into 6 neat rectangles. Spoon over the toffee sauce and top with vanilla ice-cream.
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