Sticky Toffee Pudding

Ingredients

Yield:

 

• Pudding

  • 900 ml Water
  • 1 lb Dates (roughly chopped)
  • 3 Tablespoons Baking Soda
  • 150g Butter
  • 1.2 lb Sugar
  • 6 Eggs
  • 1.2 lb AP flour
  • 2 Tablespoons Baking Powder
  • 1/4 teaspoon Ground Ginger

• Toffee Sauce

  • 5.5 oz Butter
  • 8.5 Oz Dark Brown Sugar
  • 180 ml Heavy Cream
  • .5 teaspoon Vanilla extract

Preparation

Difficulty:

Medium

Time:

60 minutes

Total Time:

120 Minutes

1. Pudding

   1. Bring dates and water to a boil and simmer 5 minutes until softened.
   2. Remove from and add the baking soda. Mixture will start to foam. Allow to sit and ferment for 30 minutes and cool to room temperature.
   3. Cream the butter and sugar together. There is very little butter so it will take some time.
   4. Sift the remaining dry ingredients together and continue with creaming method.
   5. Fold the date and water mixture through the batter until well combined. Batter will be quite runny.
   6. Spray and flour the sides of a 4 inch hotel pan and line the bottom of the pan with parchment. Spray the parchment.
   7. Wrap tightly in cling film and put in steamer for 90 to 120 minutes. Or bake in a water bath for 20 minutres on 350. Turn down to 300 and cook another 90-120 minutes. Pudding is done when it feels firm to the touch.

2. Toffee Sauce

   1. Melt butter and dissolve brown sugar. Bring to a boil.
   2. Add cream and simmer about 5 minutes until emulsified.
   3. Remove from heat and add the vanilla extract. Cool down until just warm.