Скачать или смотреть Sticky toffee pudding

Ingredients cake

225g whole Medjool dates, pitted
175ml boiling water
1 tsp vanilla extract
175g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
2 eggs
85g softened butter
140g demerara sugar
2 tbsp black treacle
100ml milk

Method

1. Start by pouring the boiling water over the dates and set aside to soften for 10-15 minutes.
2. Next, cream together the softened butter and sugar (note this should almost double in size but probably won't be smooth because of the coarse sugar).
3. Now, beat in the two eggs, treacle, and vanilla extract.
4. Whisk in the milk, followed by the bicarb soda and baking powder.
5. Slowly mix in the flour but be careful not to overmix it.
6. Mash your softened dates in the water and fold through the cake batter.
7. Grease ramekins with softened butter, dust with flour, and fill them 2/3 of the way with batter.
8. Bake in 160°C oven for 20-25 minutes or until a skewer comes out clean.

Ingredients sauce

175g demerara sugar
50g butter
225ml cream
2 tbsp black treacle

Method

1. Add your butter, sugar, treacle, and half the cream in a saucepan and place over medium heat, whisking until you have a smooth consistency - cook this for 5-6 minutes.
2. Remove from the heat and whisk in the remaining cream.
3. Serve over top of the hot sticky toffee pudding with your choice of ice cream or custard.