A week to go before Christmas and we are all scrambling to finish all the last minute chores. That also includes looking up for recipes at the last minute cuz well, dessert has still not been sorted for the grand Christmas meal! Look no further! I have for you this year a beautiful, sticky toffee pudding that will make your guests ask for more. For the longest time I have been hunting for that perfect recipe. I finally found a few online and I adapted them all to suit my needs. I generally like to tweak the quantity of sugar to yield a pudding that is not overly sweet as dates tend to do that to desserts. Also, I wanted to make a small portion as it was important for us not to over indulge in a rich dessert just for the sake of experimenting with the recipe. So here is a perfectly sized pudding that I am sure you will enjoy after your festive meal!
The cake was surprisingly moist. It is such a great recipe if you want to add some walnuts and use as a date & walnut cake too! Skip the toffee sauce if it is not your thing, but if you want to serve it for dessert, the toffee sauce is the charm of the whole deal. No toffee sauce = no pudding. If you really want to indulge, then add some vanilla ice cream to go along with the hot pudding! It is such a brilliant combination I tell you! Hot pudding paired with cold ice cream. A match made in heaven!
I am in a bit of a mad rush to complete a lot of my pending work before Christmas and if I am unable to come back with a new post and wish you guys, here goes , I am wishing all my readers a wonderful Christmas and a very Happy new year! May you have a wonderful time celebrating the season of love, giving & receiving – God’s abundant blessings for He is the reason for the season!
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Sticky Toffee Pudding
- 150 grams deseeded dates
- 150 ml water
- 1/2 teaspoon baking soda
- 30 grams butter
- 1 large egg
- 1/2 tsp vanilla extract
- 100 grams all purpose flour
- 1 teaspoon baking powder
- 75 grams soft brown sugar
- 90 grams soft brown sugar
- 150 grams heavy cream fresh cream
- 1/2 tablespoon golden syrup optional
- 1 tablespoon salted butter
- Place the dates and water in a small saucepan and bring the mixture to a boil. Add the baking soda, butter and mix till the butter has melted. Remove and keep aside to cool.
- Sift together the flour, baking powder and the brown sugar together
- Preheat oven to 170 degrees C and line a 6" round baking tin with baking parchment
- Use a stick blender to puree the cooled date mixture. Add the eggs and the vanilla extract
- Add the flour & sugar mixture and gently fold it in. Pour the batter into the prepared baking tin and bake for 45-50 minutes or till the skewer inserted comes out clean. Leave the pudding in the pan for 10 minutes to cool.
- 5.While the cake is cooling, prepare the toffee sauce. Place all the ingredients in a saucepan and simmer for 5 minutes until the sugar has melted and the mixture thickens slightly. Keep warm
- When the cake has cooled sufficiently, gently invert it on a serving plate. Poke holes all over the surface using a wooden skewer.
- Pour half the toffee sauce over the cake. Reserve the remaining to be poured over individual servings
- Serve immediately
The nutritional values are only indicative.