Sticky toffee pudding recipe

Sticky Toffee Pudding recipe

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Ingredients
75 g | sultanas |
150 g | dates, stoned and chopped |
1 tsp | bicarbonate of soda |
3 tbsp | butter |
200 g | brown sugar |
2 | eggs |
200 g | self-raising flour, sifted |
For the Sauce: | |
2 tbsp | butter |
175 ml | double cream |
200 g | brown sugar |
1 pinch(es) | zested orange rind |
Instructions
To make the pudding put the fruits and bicarbonate of soda into a heatproof bowl. Cover with boiling water and leave to soak.Preheat the oven to 180 C.
Grease a round cake tin (20cm) with butter. Put the remaining butter in a separate bowl, add the sugar and mix well. Beat in the eggs then fold in the flour.
Drain the soaked fruits, add to the bowl and mix. Spoon the mixture evenly into the cake tin.
Transfer to the preheated oven and bake for 35 – 40 minutes.
The pudding is cooked when a skewer inserted into the centre comes out clean. About 5 minutes before the end of the cooking time, make the sauce.
Melt the butter in a saucepan over a medium heat. Stir in the cream and sugar and bring to the boil, stirring constantly. Lower the heat and simmer for 5 minutes. Turn out the pudding onto a serving plate and pour over the sauce.
Decorate with zested orange rind and serve with whipped cream.
Preparation time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Sticky toffee pudding recipe
Recipe type: xarchivex
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