Sticky Toffee Pudding
Sticky toffee pudding may seem simple, but it pulls off a rare and rather wonderful trick by managing to be both light and indulgence at the same time.
This is a traditional British version, with dates, muscavado sugar and black treacle.
- 250g pitted dates
- 200ml boiling water
- 100ml milk
- 1 teaspoon of vanilla paste or extract
- 90g unsalted butter, melted and cooled
- 2 tablespoon of black treacle
- 2 medium eggs
- 100g Muscavado sugar
- 200g self-raising flour
- 1 teaspoon bicarbonate
- Soak the dates in the water fro 20 minutes, to soften them.
- Once the dates are ready, preheat the oven to 180C.
- Add everything except the flour and baking powder, then put through a blender until smooth.
- Now mix in the flour and baking powder, stirring gently but thoroughly to get rid of any clumps or granular texture.
- Line a baking dish or tray with baking parchment.
- Bake in the middle of the oven for 45-50 minutes, until golden brown, springy to the touch and a skewer inserted in the middle comes out clean.
- Remove from the tray and leave to cool before slicing.
- Serve as they are or warm through for service in a low oven