Sticky Toffee Pudding

Name: Sticky Toffee Pudding
Ingredients: 230 gr medjool dates, pitted; 0.75 tsp baking soda; 175 ml boiling water; 85 gr butter; 130 gr brown caster sugar; 1 tsp vanilla extract; 2 eggs; 175 gr flour; 1 tsp baking powder; 2 tbsp black treacle or speculaas kruiden; 100 ml milk; 0.25 tsp salt; 75 gr butter; 150 gr brown caster sugar; 125 ml heavy cream; salt (Pinch); 1 tsp vanilla extract

Nothing beat a good sticky toffee pudding! How was my recipe?!

Ingredients

Pudding

Sauce

Directions

1
Add the medjool dates to a bowl together with the boiling water and baking soda. Let soften for 30 minutes.
2
Blend or mash the dates until smooth.
3
Cream together the butter with sugar until doubled in size.
4
Whisk in the vanilla extract, baking powder, salt, eggs, black treacle, milk and dates. Lastly carefully fold in the flour (don’t over mix).
5
Grease the ramekins with butter and dust with flour. Fill ⅔ of the way up with the batter.
6
Bake at 160 degrees Celsius or 320 degrees Fahrenheit 20/30 minutes.
7
Make the toffee sauce by melting the butter in a pan and whisk in the sugar and heavy cream.
8
Bring to a boil and let boil for about 5 minutes while whisking constantly.
9
Take off the heat and season with salt and vanilla extract.
10
Serve the toffee pudding with the sauce poured over it and some vanilla ice cream or custard. Enjoy!

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