Sticky Toffee Pudding
This English steamed dessert consists of a very moist sponge cake that is made with chopped dates and covered in a toffee sauce. Sticky Toffee Pudding is considered an English classic and is thought to have developed somewhere in the south of England and made accessible by The Gait Inn at Millington (East Yorkshire), England in 1907.
8 Ounces Stoned & Finely Chopped Dates
6 Ounces Boiling Water
1 ½ Teaspoon Vanilla Extract
6 Ounces Self-Rising Flour
1 Teaspoon Baking Soda
2 Lightly Beaten Large Eggs
3 Ounces Softened Butter (Plus Extra For Greasing)
5 Ounces Demerara Sugar
2 Tablespoons Black Treacle
3 ½ Ounces Milk
6 Ounces Muscovado Sugar
2 Ounces Butter (Cut Into Pieces)
8 Ounces Heavy Cream or Double Cream
1 Tablespoon Black Treacle
Preheat the oven to 325° F. Butter and flour 6 individual ramekins or use a deep square baking dish. Put the chopped dates into a large glass bowl and fill with boiling water to soak for 20 minutes. Once the dates are soft add the vanilla extract. Sift the flour and baking soda into a medium bowl. In a separate large bowl cream the butter and sugar together until light and creamy. In small amounts at a time add the beaten egg to the butter and sugar mixture. Mix well between additions. Add the black treacle and beat well. Now fold in 1/3 of the flour and then 1/3 of the milk and repeat until the flour and milk are all in the butter mixture. Add the chopped dates including the liquid in the bowl and stir gently. The mixture will resemble a thick batter. Divide the mixture between the ramekins (or deep square baking dish) and place on a baking sheet and bake 20 to 25 minutes for the individual puddings or 45 to 50 minutes for the deep square baking dish. The cake should be raised and firm to the touch. Make sure not to over bake. Remove from the oven and cool for 10 minutes before turning out.
To make the sauce: Over medium heat melt the butter, sugar and half of the cream in a saucepan. Increase the heat slightly and bring to a boil while stirring constantly until all of the sugar has dissolved. Add the treacle and allow the sauce to bubble for about 2 minutes. Remove from the heat and leave to cool for 1 minute. Now stir in the remaining cream.
To serve place an individual pudding or a portion from the baking dish onto a warm individual serving dish. Drizzle generous amounts of sauce over the pudding. You can serve with either ice cream or custard. Serves 6