Sticky Toffee Pudding Serves 6
Ingredients: For the Tin: 50grm melted Butter and 50grm of demerara sugar
For the Pudding:
225grm Dates (pitted)
150grm Water
90grm Butter
3 Eggs
270grm Flour
1 ½ tsp Baking Powder For the Caramel Sauce:
200grm Demerara Sugar
125ml Double Cream
50grm Butter
Step 1: Grease the loaf tin with melted butter and place sugar on it, tap the tin to ensure a equal covering.
Step 2: Place all CARAMEL SAUCE ingredients into a saucepan and bring to the boil.
Step 3: Place Dates in the water and cook until well softened. Drain and allow to cool. Blizt these in a processor until it forms a puree. Add all other PUDDING ingredients and mix thoroughly together (this is best done in a food processor if you have one) alternatively thoroughly mix it by hand.
Step 4: Place pudding mix in greased prepared tin and wrap in greaseproof paper and tie with string (this will prevent the pudding from burning). Cook for 20-30 minutes at 160c.
Step 5: Turn out of the tin and place on a serving plate, serve with the Caramel Sauce.