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Sticky Toffee Pudding Recipe
This very popular pudding was made popular by Francis Coulson, when he was cooking at Sharrow Bay in the Lake District. This is the best version we've tried.
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For 6 generous helpings:
50g/2 oz Unsalted Butter, at room temperature (plus a little extra for greasing the tin).
175g/6 oz Caster Sugar
225g/8 oz Plain Flour
1 teaspoon (5ml) Baking Powder
1 medium Egg, lightly beaten
175g/6 oz stoned Dates, chopped
275ml/10 fl oz Boiling Water
1 teaspoon (5ml) Bicarbonate of Soda
1 teaspoon (5ml) Vanilla Essence
For the Toffee Sauce –
50g/2 oz Butter
75g/3 oz Brown Sugar
3 tablespoons (45ml) Double Cream
Equipment Needed: An oblong Swiss Roll Tin – about 28 x 18cm
1. Preheat the oven to 180ºC/350ºF/Gas 4.
2. Blend the butter with the sugar in a mixing bowl, until its pale and light.
3. Sift the flour and baking powder onto a wide plate or tray.
4. Beat the egg, with a little flour, into the butter mixture.
5. Continue beating, and mix in most of the rest of the flour – leaving a little behind.
6. Put the chopped dates into the remaining flour and mix around so they’re lightly coated, then put them into a bowl and pour over the boiling water.
7. Add the bicarbonate of soda and the vanilla essence.
8. Gradually blend this mixture into the butter and flour ‘batter’.
9. Lightly grease the baking tin with a little butter, then pour the mixture in and spread it out evenly.
10. Bake in the pre-heated oven for 40 minutes.
11. To make the toffee sauce – Melt the butter in a saucepan and add the sugar and cream.
12. Simmer this gently for about 3 minutes – then set aside.
To serve – Cut the warm pudding into squares and cover with the sauce. Flash each helping under the grill until the sauce bubbles.