Equipment needed: a pudding basin with a lid, a large pot with a lid, string. I found my basin at a local Ace Hardware! There's one similar to mine on Amazon: Dr. Oetker Classic Pudding Bowl, 2.6-Quart.
INGREDIENTS (Pictured above in first picture)
For the sticky toffee pudding
7 ounces pitted dates
6 ounces dark brown sugar (note, I used light brown sugar, but I'd recommend dark if you have it)
1 3/4 ounces salted butter, softened, plus extra for greasing
5 tbsp white sugar
2 tbsp golden syrup
2 tbs molasses
2 eggs
7 ounces self-raising flour
1 1/2 tsp baking soda
1 tsp vanilla bean paste
For the toffee sauce
18 ounces heavy whipping cream
6 ounces unsaltedvbutter
6 ounces white sugar
1 tbsp molasses
1 tbsp golden syrup
INSTRUCTIONS:
For the sticky toffee pudding, grease a pudding basin with a little butter. Sprinkle with sugar and tip out any that has not stuck to the basin.
Put a heatproof plate in the bottom of a large saucepan. Fill the kettle and put it on to boil.
Place the dates in a pan with 7 ounces of water. Cook for 3-4 minutes, drain water, then transfer cooked dates to a food processor and blend with the vanilla bean paste. Set aside. (see picture 2)
In a large bowl, beat the softened butter and dark brown sugar together until smooth.
Add the golden syrup, treacle, flour, eggs, baking soda and the blended dates. Mix until combined.
Pour the mixture into the prepared basin and cover with basin lid. (see picture 3)
Sit the basin on the plate sat inside the prepared saucepan. Place over a low heat and pour hot water around the basin until it reaches half way up the side. Place a lid on the saucepan and steam the pudding for 2½-3 hours (check occasionally to make sure the water hasn’t completely evaporated – top up with more boiling water if needed). (see picture 4)
For the toffee sauce, in a pan set over a low heat combine the cream, butter and sugar. When the butter and sugar have melted, whisk in the syrup and molassis.
Remove the pudding from the pan, discard the foil lid and turn it out onto a plate.
To serve, cut a wedge of the pudding, pour over the toffee sauce and serve with a scoop of ice cream (although the ice cream is overkill, imho).
INGREDIENTS (Pictured above in first picture)
For the sticky toffee pudding
7 ounces pitted dates
6 ounces dark brown sugar (note, I used light brown sugar, but I'd recommend dark if you have it)
1 3/4 ounces salted butter, softened, plus extra for greasing
5 tbsp white sugar
2 tbsp golden syrup
2 tbs molasses
2 eggs
7 ounces self-raising flour
1 1/2 tsp baking soda
1 tsp vanilla bean paste
For the toffee sauce
18 ounces heavy whipping cream
6 ounces unsaltedvbutter
6 ounces white sugar
1 tbsp molasses
1 tbsp golden syrup
INSTRUCTIONS:
For the sticky toffee pudding, grease a pudding basin with a little butter. Sprinkle with sugar and tip out any that has not stuck to the basin.
Put a heatproof plate in the bottom of a large saucepan. Fill the kettle and put it on to boil.
Place the dates in a pan with 7 ounces of water. Cook for 3-4 minutes, drain water, then transfer cooked dates to a food processor and blend with the vanilla bean paste. Set aside. (see picture 2)
In a large bowl, beat the softened butter and dark brown sugar together until smooth.
Add the golden syrup, treacle, flour, eggs, baking soda and the blended dates. Mix until combined.
Pour the mixture into the prepared basin and cover with basin lid. (see picture 3)
Sit the basin on the plate sat inside the prepared saucepan. Place over a low heat and pour hot water around the basin until it reaches half way up the side. Place a lid on the saucepan and steam the pudding for 2½-3 hours (check occasionally to make sure the water hasn’t completely evaporated – top up with more boiling water if needed). (see picture 4)
For the toffee sauce, in a pan set over a low heat combine the cream, butter and sugar. When the butter and sugar have melted, whisk in the syrup and molassis.
Remove the pudding from the pan, discard the foil lid and turn it out onto a plate.
To serve, cut a wedge of the pudding, pour over the toffee sauce and serve with a scoop of ice cream (although the ice cream is overkill, imho).
Note: the toffee sauce recipe makes way more than you'll need. I jarred the remaining sauce (see below) and gifted it to friends who like it in their coffee!
