One of the best Sticky Toffee Puddings I’ve ever tasted. Once you’ve tried this, nothing else will come close.
Ingredients:
For the Date Purée:
375g Stoned Dates
375ml Water
For the Toffee Sauce:
640ml Double Cream
340g Caster Sugar
130g Liquid Glucose
130g Unsalted Butter
For the Sponge:
130g Unsalted Butter (at room temp)
375g Soft Dark Brown Sugar
3 Medium Eggs Lightly Beaten
Sift these together:
450g Strong Flour
10g Baking Powder
3g Bicarbonate of Soda
First prepare the date purée. Simmer the dates in the water over a low heat for 10-15 minutes until they are soft and the water has almost evaporated. Process them in a blender until they are smooth.
Preheat the oven to 175°C – Gas Mark 4.
Now make the toffee sauce. Pour half the cream and the other toffee sauce ingredients into a thick-bottomed pan and mix well. Bring the sauce to the boil, stirring with a wooden spoon, and continue to boil until it is golden brown. Remove from the heat, allow it to cool slightly, then whisk in the remaining cream.
Grease and line a baking tin, measuring approximately 30x24x6cm deep, with greaseproof paper.
Now to make the sponge: In a food processor or mixer, cream the butter and sugar with the paddle on a medium speed until it is light and fluffy. Add the eggs slowly, taking care that the mixture does not separate. (If this does happen, add a little of the flour and continue mixing for a minute or so.) Then fold in the sifted flour mixture slowly until smooth. Finally, add the warm date purée and mix well.
Spread the mixture in the prepared tin and bake and bake for about 50-60 minutes or until the sponge is firm to the touch. Allow to cool – it can be left in the tin. Remove the sponge from the tin and trim the outside edges. Cut it horizontally into three, then reassemble it in the baking tin, spreading two- thirds of the sauce between the layers.
Once you have assembled the pudding, reheat it in the oven at 175°C – Gas Mark 4 for 15-20 minutes, then cut in into eight equal servings and top with the remaining toffee sauce. Serve Sticky Toffee Pudding with Ice Cream, soured cream or crème fraiche.
Thanks to The Ivy Restaurant in London for this recipe.