Sticky toffee pudding
Its sticky toffee time of the year again. I can think of no greater dessert to offer comfort on a cold winter's night. I usually double up on the sauce and have it at hand for pouring over ice cream or rice pudding.
Butter and dust lightly with flour a 20cm (8cm) round tin.
Simmer the dates with bread soda and tea until they become soft and mushy - about 15 to 20 minutes. (The bread soda helps to breakdown the dates)
Using a food mixer or electric hand mixer , mix the butter and sugar together in a bowl until light and creamy, add in the eggs and treacle, turn the mixer down low (to avoid flour flying everywhere) and add the flour and mixed spice , then add the walnuts, dates and stir in the milk.
Once the mixture is combined pour into the prepared tin. Bake in the pre heated oven for 40-45 minutes, check that the cake is cooked by inserting a skewer; the cake is cooked when the skewer comes out clean.
Remove from the oven and allow to cool in the tin for 20 minutes before turning out.
While the cake is cooking make the sauce, melt the butter with the cinnamon in a saucepan over a low heat, add the sugar and treacle and the cream. Bring to the boil and simmer, stirring constantly for two or three minutes until the sauce is caramel in colour.
I usually make the pudding a few hours in advance, but it can be made a day or two in advance, in fact it freezes beautifully. I place the cake in an oven proof dish and cover with the sauce and reheat in the oven at 160c for 10-15 minutes or until the sauce is bubbling. Serve with whipped cream or vanilla ice cream. Thomas Baldwins vanilla flavoured Ice cream is available at Country store.
- 200g of dried dates, stones removes
- A large mug of tea
- 1 teaspoon of bread soda
- 175g self raising flour
- A good pinch of mixed spice
- 75g of walnuts - roughly chopped
- 2 large eggs
- 85g soft butter
- 140g Demerara sugar
- 2 table spoons of treacle
- 100mls milk
- 175g Muscovada sugar
- A pinch of cinnamon (optional)
- 55g butter
- 1 tablespoon treacle
- 225 ml of cream
Butter and dust lightly with flour a 20cm (8cm) round tin.
Simmer the dates with bread soda and tea until they become soft and mushy - about 15 to 20 minutes. (The bread soda helps to breakdown the dates)
Using a food mixer or electric hand mixer , mix the butter and sugar together in a bowl until light and creamy, add in the eggs and treacle, turn the mixer down low (to avoid flour flying everywhere) and add the flour and mixed spice , then add the walnuts, dates and stir in the milk.
Once the mixture is combined pour into the prepared tin. Bake in the pre heated oven for 40-45 minutes, check that the cake is cooked by inserting a skewer; the cake is cooked when the skewer comes out clean.
Remove from the oven and allow to cool in the tin for 20 minutes before turning out.
While the cake is cooking make the sauce, melt the butter with the cinnamon in a saucepan over a low heat, add the sugar and treacle and the cream. Bring to the boil and simmer, stirring constantly for two or three minutes until the sauce is caramel in colour.
I usually make the pudding a few hours in advance, but it can be made a day or two in advance, in fact it freezes beautifully. I place the cake in an oven proof dish and cover with the sauce and reheat in the oven at 160c for 10-15 minutes or until the sauce is bubbling. Serve with whipped cream or vanilla ice cream. Thomas Baldwins vanilla flavoured Ice cream is available at Country store.
Labels: Dessert
