Last week our catering lecturer, Paul and his students made the most amazing, mouth watering, light and yummy pudding. Best of all, there was no scrimping when it came to the sauce.
Here is the recipe that Paul gave us so everyone can enjoy.
Sticky Toffee Pudding
(4 portions)
150g dates (stone removed)
250ml water
1 tsp bicarbonate soda
50g unsalted butter
150g caster sugar
2 eggs, beaten together
150g self raising flour
1 tsp vanilla essence
For the sauce
250ml double cream
60g butter
100g Demerara sugar
Method
Grease a baking tin approx 28 x 18 cm or 11” x 7”
Boil the dates in water for 5 minutes and then add bicarbonate of soda
Cream the butter and sugar, then slowly add in the eggs
Mix in the dates, flour and then the vanilla
Place the mixture into the baking tin
Cook at 180oc for between 30-40 minutes or until firm to the touch
For the sauce: Boil the cream, mix in the butter and sugar simmer for at least 5 minutes.
We love this recipe and we are sure you will too. We would love to hear how your version turned out so let us know by leaving a comment on our Facebook page.
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