Chef's Corner
Sticky toffee pudding with dates and pecans
Ingredients
- 100g dates, chopped
- 1 double espresso & boiling water (use 2 teaspoons instant coffee granules or 1 tsp instant espresso powder)
- 1/2 tsp bicarbonate of soda5
- 50g Kerrygold Pure Irish Salted Butter
- 100g soft or light brown sugar muscovado or Demerara
- 2 free-range large eggs
- 1 tsp vanilla extract
- 175g self-raising flour
- 50g pecan nuts, chopped
- 175g light soft brown sugar
- 75g Kerrygold Pure Irish Salted Butter
- 200ml cream
- 1 tsp vanilla extract
- 50g toasted pecan nuts, chopped
- 1-2 Tbsp Molasses optional to darken the sauce
Directions
- Preheat the oven to 180C / 350F and grease a 23cm x 15cm or 20cm x 20cm ceramic dish or. Other oven-proof dish with Kerrygold butter.
- Make a double espresso and add that to a jug. Add boiling water to make 200ml in total liquid. Alternatively, make 200ml of hot coffee (not too strong).
- Put the pecans in a bowl and pour over the hot coffee and add 1/2 tsp bicarb and set aside to rehydrate for about 10 minutes, giving it a stir.
- Using an electric mixer, beat the butter and sugar until light and fluffy.
- Add the vanilla extract and then each egg one at a time, ensuring you mix well before the next addition. The mixture should be pale and fluffy.
- Add the flour and give it a brief mix, then add the pecans, and dates along with all the coffee liquid it was soaking in. Mix until well combined by hand.
- Tip the batter into the buttered dish and bake for 30 – 35 minutes until the pudding is springy to the touch or when a knife is inserted into the middle it comes out clean. If necessary, cover the pudding with a piece of foil from about 20 minutes into the baking time to prevent over browning.
- While the pudding is baking, make the sauce. Add all the ingredients to a small pot and bring to a boil over low heat dissolving the sugar. Allow it to bubble for a minute or 2.
- When the dessert comes out the oven, stab it with a fork all over the surface to make a few holes. Pour half the hot sauce over the pudding. Reserve the rest to serve warm with the pudding.
- Sprinkle over the toasted pecan nuts and serve with vanilla ice cream.
RECIPE By: DrizzleandDip Enjoy, Drizzle
