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Ingredients
| dates - deglet noor (chopped): 1 cup (pitted and chopped) |
| baking soda: 1 tsp |
| water: 1 cup (boiling) |
| salted butter: 2 Tbl |
| light brown sugar (packed): 1 cup |
| eggs: 2 |
| self-rising flour (sifted): 1 1/2 cups (sifted) |
| light brown sugar (packed): 1 cup |
| light whipping cream (fluid): 3/4 cup |
| vanilla extract: 1 tsp |
| salted butter: 2 Tbl |
Sticky Toffee Date Pudding
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
45 min -
Servings
6 serving(s)
Tags
- Preheat oven to 180 degrees C.
- Mix the dates and baking soda in a bowl.
- Pour boiling water on top and leave until needed.
- Cream butter and sugar, then add eggs one at a time, beat well after each addition.
- Fold in the sifted flour, stir in the date mixture, and pour into a greased 18cm or 7" square or round cake tin.
- Bake for 30-40 minutes, until a skewer comes out clean.
- For the sauce: Combine sugar, cream, vanilla essence and butter in a saucepan, bring to the boil, stirring, and simmer for five minutes.
- Set aside until ready to serve.
- Cut pudding into squares and place each square in the centre of a warm dinner plate.
- Pour hot toffee sauce (reheat if neccesary) over each square and serve with ice cream.