sticky toffee puddings

Ingredients

-12 medjool dates -1 tsp vanilla extract -3 tbsp black treacle -100g softened unsalted butter -140g demerara sugar -2 eggs -200g self-raising flour -1 tsp bicarbonate of soda -110ml whole milk -150g golden caster sugar -45g butter -200ml double cream For a slice of nostalgia there is nothing better than a soft, gooey sticky toffee pudding. With our easy step by step guide you’ll learn how to make individually baked sticky toffee puddings, the ultimate autumnal indulgence.

process

1- Chop 12 Medjool dates into small pieces and cover with 200ml boiling water. Allow to soak for 30 minutes. Grease and flour 8 individual Dariole moulds or

pudding basins. Place on a baking tray. Once the dates have soaked up the water, add 1 tsp vanilla extract and 3 tbsp black treacle and mash into a paste. 2- Preheat the oven to gas 4, 180°C, fan 160°C. In a large mixing bowl, use a wooden spoon or electric mixer to combine 100g of softened unsalted butter and 140g Demerara sugar until light and fluffy. (The mixture will be a little grainy, because of the coarse sugar.) Mix in 2 beaten eggs, 200g self-raising flour, 1 tsp bicarbonate of soda and the date paste. Stir until well combined. Then mix in 110ml whole milk. 3-Divide the mixture between the Dariole moulds; they should be just over half full. Bake in the oven for 25 minutes or until risen and golden. 4-While the cakes are baking, put 150g golden caster sugar, 45g butter, 100ml double cream and 1 tsp black treacle in a pan and gradually bring to the boil. Allow to simmer for 2-3 minutes until the sauce becomes a rich toffee colour.

5-Once the cakes are baked, remove from the oven but do not turn off the

heat. Leave the cakes to cool in their tins for 2-3 minutes, then carefully remove and return each one to the baking tray. Pour 1 tbsp toffee sauce over each cake and bake in the oven for another 2-3 minutes.

6-Remove from the oven and serve with more toffee sauce and cream.

sticky toffee puddings