Wednesday, 3 February 2010

Sticky Toffee Pudding

Sticky Toffee Pudding

8 oz stoned dates, chopped
1 tsp vanilla extract
1 tsp baking powder
¾ tsp bicarbonate of soda
3 oz butter, at room temperature
5 oz caster sugar
2 large eggs, beaten
6 oz flour, sifted

For the sauce:

6 oz soft brown sugar
4 oz butter
6 tbs double cream

Preheat the oven to 180 C.

Grease 6 ramekins.

In a saucepan, bring 200 ml water and the dates to a boil. Transfer to a bowl and let cool.

In a large bowl, sift together the flour, baking soda, baking powder and salt.

In another large bowl, using an electric mixer, beat together butter and sugar until fluffy. Beat in the eggs one at a time.

Add half of the flour mixture and beat until just combined. Add half of the date mixture and beat until just combined. Repeat with the remaining flour and date mixtures. Transfer the batter to the prepared ramekins and bake, about 15minutes.

Meanwhile, in a saucepan, bring the cream, brown sugar, butter and salt to a boil. Lower the heat and simmer until thickened, about 15 minutes; set aside.

To serve the puddings, pour the sauce evenly over the puddings and serve it with chilled pouring cream, custard or vanilla ice-cream.