Wonderfully easy Sticky Toffee Pudding

2

November 6, 2014 by Bloke In A Kitchen

It’s hard to imagine anything more comforting and satisfying on a crisp, chilly winter’s day than this glorious pudding. The flavours are rich and warming, and with the lovely fresh dates and lush sponge, there’s nothing else quite like it. Little wonder this is one of the UK’s most loved puddings. For added indulgence, you could serve this with a big scoop of good quality vanilla ice cream.

INGREDIENTS

Please note: This recipe uses a 410g tin of evaporated milk. You’ll need half of the tin for the pudding, the other half for the sauce.

For the pudding;

50g softened butter
175g caster sugar
175g self raising flour
2 free range eggs
175g fresh dates, stoned and chopped
205g evaporated milk
1 teaspoon bicarbonate of soda
150ml / ¼ pint water
½ teaspoon vanilla extract

For the sauce;

200g brown sugar
50g butter
205g evaporated milk

METHOD

Pre-heat the oven to gas mark 4 / 350°F / 180°C

Mix the softened butter and sugar until pale, then beat in the eggs and flour. Put the chopped dates and evaporated milk in a saucepan with ¼ pint of water and bring to the boil.

Remove from the heat and stir in the vanilla essence and the bicarbonate of soda – fold this into the creamed mixture. Pour into a greased and lined 2 pint dish and bake for 40 – 45 minutes. Allow to cool for 10 minutes before turning out.

When the pudding is almost finished cooking, it’s time to make the sauce. Gently melt the sugar and butter in a small pan, and then add the evaporated milk. Carefully bring to the boil, stirring continuously. Boil for 4-5 minutes until the sauce thickens a little.

Pour over pudding when serving.

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2 thoughts on “Wonderfully easy Sticky Toffee Pudding

  1. Julie Gurney says:

    This is the easiest and best EVER sticky toffee pudding recipe. End of story!
    It is absolutely delish and so straightforward. Try this one first and you will never another.

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