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Sticky toffee pudding with caramel cream sauce

Sticky toffee pudding with caramel cream sauce

Yields 8 Servings
occasions
Dessert, Christmas
dairy ingredients
Butter, Milk
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Sticky toffee pudding with caramel cream sauce

INGREDIENTS

Ingredients checklist fo the caramel sauce

DIRECTIONS

1
Soak the dates in the boiling water for about 30 minutes.
2
Sieve the flour, spices and bicarbonate of soda in a bowl.
3
Cream the sugar and butter in a food processor.
4
Add the eggs one by one, slowly.
5
Add the treacle and vanilla essence.
6
When the dates have softened remove the stone and mash in the water.
7
Turn the egg mixture out into a large bowl and add the sieved flour and spices. Mix a little and start to add the milk gradually.
8
Add the dates and water to the mixture. The mixture will appear lumpy. Don’t be alarmed as this will be due to the dates. Check its mixed properly by squeezing one of the lumps. If the flour is still white you know you need to mix a little more.
9
Spoon the mixture a little over half way up the bowls and put in the oven for 25 minutes. You know its cooked when the middle is firm to the touch. Test with a skewer, it should come out clean. If its not cooked through it will collapse.
10

Ingredients checklist fo the caramel sauce

11
Place the butter, sugar and treacle in a saucepan and bring to a gentle simmer until the sugar is dissolved.
12
Add the cream and vanilla extract and mix together. Bring back to a very gentle simmer, cook for about 2 minutes. Remove from the heat and set aside.

13
Remove each pudding from the bowl, spoon some caramel sauce over the pudding and drizzle some double cream on top.

In the mood for stylish comfort food? Well, here’s your answer. I’ve served this for many friends, boys and girls alike, and everyone goes home with a smile on their face! The great thing about this recipe is, you can make it all the day before. The dates in the mixture keeps the little puddings lovely and moist (wrap in clingfilm) and the sauce keeps very well in the fridge. The cream is cooked so no need to worry about it going off quickly. Take it out of the fridge, and warm it very gently in a pot for a minute or two.

Turn oven on to 180c and butter 8 little pudding bowls. You could use one big oven proof dish but you will need to leave it in the oven for longer.

Ingredients Checklist

Ingredients checklist fo the caramel sauce

Instructions

1
Soak the dates in the boiling water for about 30 minutes.
2
Sieve the flour, spices and bicarbonate of soda in a bowl.
3
Cream the sugar and butter in a food processor.
4
Add the eggs one by one, slowly.
5
Add the treacle and vanilla essence.
6
When the dates have softened remove the stone and mash in the water.
7
Turn the egg mixture out into a large bowl and add the sieved flour and spices. Mix a little and start to add the milk gradually.
8
Add the dates and water to the mixture. The mixture will appear lumpy. Don’t be alarmed as this will be due to the dates. Check its mixed properly by squeezing one of the lumps. If the flour is still white you know you need to mix a little more.
9
Spoon the mixture a little over half way up the bowls and put in the oven for 25 minutes. You know its cooked when the middle is firm to the touch. Test with a skewer, it should come out clean. If its not cooked through it will collapse.
10

Instructions For Sauce

1
Place the butter, sugar and treacle in a saucepan and bring to a gentle simmer until the sugar is dissolved.
2
Add the cream and vanilla extract and mix together. Bring back to a very gentle simmer, cook for about 2 minutes. Remove from the heat and set aside.

For Serving

1
Remove each pudding from the bowl, spoon some caramel sauce over the pudding and drizzle some double cream on top.
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