Recipe of the Month January 2010

Sticky Toffee Pudding with a Toffee Sauce

January 2010

Serves : 3-4 people

Preparation time : 15 minutes

Cooking time : 30 minutes

Created by : Aron Titcombe

Venue : Lane End

Method

The Pudding

1. Preheat oven to 180°C / 350°F / Gas mark 4.
2. Boil the dates in the water for 5 minutes, then add the Bicarbonate of soda.
3. Cream the butter and sugar together until light and fluffy.
4. Add the egg, and mix together.
5. Liquidize the dates and water to a paste.
6. Add the paste to the butter/sugar/egg mix.
7. Slowly fold in the flour.
8. Pour the mix in to your pudding mould
9. Place in to the pre-heated oven for approx. 30 minutes or until firm to the touch.

The Toffee Sauce

10. Place all the sauce ingredients in to a pan, and bring to the boil.
11. Remove from heat.

To Serve

Remove the puddings from the moulds, and put on to serving plates with LOTS of toffee sauce on top!

Tip:

To make the toffee sauce richer, add 2 tbsp of black treacle

Ingredients

The Pudding

87.5g Dates
150ml Water
½ tsp bicarbonate soda
25g Butter
87.5g Caster sugar
1 egg
87.5g Self-raising flour

The Toffee Sauce

100ml Double Cream
40g Butter
40g Dark Brown Sugar