Sticky Toffee Pudding
Serves 6 Prep Time 20 minutes Cooking TIme 30-35 minutes
For the Sticky Toffee Pudding
- 250 gram pitted dates
- 1 cup freshly boiled water
- 80 grams room temperature Kerrygold Pure Irish Unsalted Butter
- 1&1/4 cup cake wheat flour
- 1&1/2 teaspoon baking powder
- 1/2 teaspoon bicarbonate soda
- 2 large eggs
- 1/3 cup brown sugar
- 1&1/2 teaspoon vanilla essence
For the Butterscotch Sauce:
- 62g Kerrygold Pure Irish Unsalted Butter
- 1 cup brown sugar
- 1 cup double cream
- 1 teaspoon vanilla essence
Recipe by: Lorraine Maharaj (@tamarindnthyme)
- Preheat oven to 180 degrees celsius
- Place the dates in a bowl and pour the water over. Allow it to soak for 10 minutes. Mash them with a fork or you can roughly blend them using a stick blender or food processor. Set aside
- Sift the flour, baking powder and bicarbonate soda and set aside
- Using an electric mixer beat the sugar and butter until light and creamy
- Add the egg, one at a time and mix until incorporated
- Mix in the vanilla essence
- Add the dry ingredients and using the electric mixer give it a quick mix. Doesn’t have to be fully incorporated
- Add the dates and again, using the electric mixer, give it a quick mix just until all the ingredients are incorporated. Do not overmix
- Pour the batter into 6 greased ramekins, ¾ full. Place them on a baking sheet and bake for 30-35 minutes or until a toothpick inserted comes out clean
- Once the puddings are cooked poke a generous amount of holes in them, whilst still warm and pour some sauce into each ramekin
- Reserve the remaining sauce for serving. Top up with whipped cream or ice-cream and drizzle more sauce on top and serve warm
- Place the butter, sugar and cream in a medium saucepan
- Gently swirl the pan until the sugar dissolves
- Once the sugar has dissolved allow it to simmer 3-4 minutes, undisturbed
- Remove from the heat and stir in the vanilla essence
- You can also use a square lined dish for this dessert instead of the ramekins
- We love loads of sauce so this may be a little extra for some of you. You can store the remaining sauce in airtight jar for up to 8 weeks, in the refrigerator
- This dessert is best served warm so you can reheat it before serving, if not serving immediately
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