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Categories > Desserts

Date Added 2010-05-15     Times viewed 965

James sticky toffee pudding


55g/2oz butter
170g/6oz demerara sugar
2tbsp black treacle
1tbsp golden syrup
2 eggs
200g/7oz self raising flour
200g/7oz pitted dates
290ml/10fl oz boiling water
1tbsp bicarbonate of soda
1/2tsp vanilla extract

FOR THE SAUCE

110ml/4fl oz double cream
55g/2oz butter diced
55g/2oz dark muscovado sugar
2tbsp black treacle
2tbsp golden syrup

FOR THE MOULDS

30g/1oz soft butter
30g/1oz flour

Butter the moulds and dust with flour and preheat the oven 200C/400F/Gas 6
Using a food processor cream the butter and sugar together
Slowly add the golden syrup, treacle and eggs. Continue mixing until the mixture looks smooth then turn down to a slow speed and add the flour. Mix until everything is well combined
Add the boiling water to the dates and tip into the blender. Secure the lid firmly and blend to a puree
Add the bicarbonate of soda and vanilla
Pour this into the batter while it is still hot and stir well
Pour into the moulds and bake for 20 - 25 minutes until the tops are just firm to the touch

MAKE THE SAUCE simply place all the ingredients in a pan and bring to the boil stirring a few times and then remove from the heat. Put to one side until ready to use

Remove the puddings from the moulds and place on plate. Coat with the warmed sauce and serve with good vanilla ice cream

Serves 4 - 6