Sticky Toffee Pudding

Adapted from my notebook entry

Ingredients

Date Mixture

• Dates – 289 g
• Hot water – 310 ml
• Baking soda (bicarb) – 1 tsp

Batter

• Sugar – 150 g (can also do 50% sugar 50% jaggery powder)
• Golden syrup – 1 tbsp (see substitute)
• Treacle – 1 tbsp (see substitute)
• Eggs – 2 nos
• Vanilla – 6–8 drops
• Flour – 150 g
• Salt – 1 tsp
• Baking powder – 1+ 3/4 tsp
• Butter – 125 g

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Toffee Sauce

• Butter – 80 g
• Sugar – 130 g
• Cream – 200 ml
• Sea salt – a pinch (optional but recommended)

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Method

Prepare the Date Base

1. Pour hot water (310 ml) over chopped dates (289 g).
2. Add 1 tsp baking soda.
3. Let it soften and then blend into a smooth purée.

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Make the Batter

1. Cream butter (125 g) and sugar for 5 minutes until light and fluffy.
2. Add golden syrup (1 tbsp) and treacle (1 tbsp); beat well.
3. Add the eggs one at a time, beating well after each addition.
4. Add vanilla (6–8 drops).
5. Fold in the flour, salt, and baking powder gently.
6. Fold in the puréed dates while still warm.

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Bake

• Transfer batter to a lasagna tray (your note: yielded 15 small pieces or 10 large pieces).
• Bake at 180°C for 50 minutes.
• Turn the tray halfway through for even cooking.

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Make the Toffee Sauce

1. Melt 80 g butter in a pan.
2. Add 130 g sugar
3. Let it dissolve and caramelise slightly.
4. Add 200 ml cream and whisk till smooth.
5. Add sea salt if using.
6. Simmer until glossy.

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To Serve

• Cool pudding slightly.
• Poke holes all over the pudding and ladle warm toffee sauce on top to soak.
• Rest briefly for absorption.
• Serve warm with extra sauce and ice cream.

Substitution for treacle: home made dark caramel 

Molasses

Or date syrup (not the intensity of treacle but you don’t have an option)

For golden syrup: honey/maple/corn syrup