Sticky Toffee Pudding
Ingredients
125 g of unsalted butter, softened, plus extra for greasing
170 g of self raising flour, plus extra for dusting
175 g of medjool dates, pitted and roughly chopped
1 tsp of bicarbonate of soda
80 ml of bourbon
150 g of light muscovado sugar
0.5 tbsp of black treacle
2 large eggs
1 tsp of ground ginger
1 tsp of ground cinnamon
225 ml of double cream
115 g of dark brown soft sugar
8 servings
Calories~575 kcal
Protein~6 g
Carbs~71 g
Fat~28 g
Fiber~3 g
Sugar~49 g
Total recipe
Calories~4,600 kcal
Protein~50 g
Carbs~570 g
Fat~225 g
Fiber~25 g
Sugar~390 g
Method
Step 1
Generously grease 8 x 150ml ramekins with butter and dust with flour. Preheat the oven to 180°C/160°C fan/gas 4. Add the dates to a small bowl with 150ml boiling water, the bicarbonate of soda and bourbon. Give it all a stir, then leave to soak for 20 mins. Once soft, mash with a fork and set aside.
Step 2
Using an electric mixer, cream 80g of butter, the muscovado sugar and treacle together for 3-4 mins until pale and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the flour, ¼ tsp salt and spices before mixing in the mashed dates.
Step 3
Spoon the batter into the ramekins and place them on a baking tray. Bake for 17-23 mins, until the puddings have risen and are springy to the touch. Let them cool for a few mins before carefully turning out onto serving plates.
Step 4
Meanwhile, make the sauce. Add the cream, butter, sugar and a ½ tsp sea salt flakes to a saucepan. Bring to the boil, stirring frequently until everything is melted; simmer for 2 mins. Remove from the heat and stir in 50 ml of bourbon. Pour over the warm puddings to serve.
