Sticky Toffee Pudding
Serves 6-8
Prep Time
20 minutes
Cooking TIme
35-40 minutes
Ingredients
- 200g stoned dates, chopped
- 200ml boiling water
- 1 teaspoon baking soda
- 100g Kerrygold butter, at room temperature KERRYGOLD® BUTTER STICK 100G
- 100g soft brown sugar
- 2 large eggs
- 2 tablespoons of treacle
- 175g self raising flour
- SAUCE
- 100g Kerrygold Butter KERRYGOLD® BUTTER STICK 100G
- 200g soft brown sugar
- 250ml cream
Directions
- Grease and line a 23cm/9” square tin. Put the dates in a heat proof bowl and add the baking soda. Pour over the boiling water and stir well. Allow the dates to soften as the water cools.
- Preheat your oven to 180c/160c fan/ gas 4. Cream the butter and sugar in a bowl. Add the eggs one at a time then mix in the treacle. Fold in the flour until fully combined. With a fork, mash the dates to break them down a bit more then add the date mixture to the cake batter. Mix thoroughly then pour the batter to the prepared tin.
- Bake in the centre of the oven for 35-40 minutes until a skewer inserted in the middle comes out clean.
- Put the sauce ingredients in a pot and heat gently whilst stirring, making sure the sugar is dissolved and the butter fully melted. Once combined, bring to the boil then simmer for 2-3 minutes to thicken slightly. Pour half of the sauce over the hot pudding after it comes out of the oven. Serve the pudding with cream or ice cream and some extra sauce on top.
