Snapguide

How to bake sticky date (toffee) pudding

Bake Sticky Date (Toffee) Pudding

11
STEPS
INGREDIENTS
Put the dates and water in a small saucepan over medium heat. Bring to the boil. Reduce the heat and simmer for 3-5 minutes, or until pulpy.

Put the dates and water in a small saucepan over medium heat. Bring to the boil. Reduce the heat and simmer for 3-5 minutes, or until pulpy.

Stir in Bicarb of soda and set aside for 20 minutes, Cool to room temperature.

Stir in Bicarb of soda and set aside for 20 minutes, Cool to room temperature.

Preheat fan forced oven to 160C. Grease baking tray. Using an electric mix, beat butter and sugar.

Preheat fan forced oven to 160C. Grease baking tray. Using an electric mix, beat butter and sugar.

Add eggs one at a time.  Once it is well combined, add the cooled date mixture.

Add eggs one at a time. Once it is well combined, add the cooled date mixture.

Add the flour and fold in until just combined.

Add the flour and fold in until just combined.

Spoon the mixture into the prepared baking dish, Bake for 30 minutes will skewer comes out clean.

Spoon the mixture into the prepared baking dish, Bake for 30 minutes will skewer comes out clean.

Now for the toffee sauce, melt sugar, butter and salt till they have dissolved.

Now for the toffee sauce, melt sugar, butter and salt till they have dissolved.

Add cream and bring just to the boil. Reduce the heat and simmer for 3 minutes.

Add cream and bring just to the boil. Reduce the heat and simmer for 3 minutes.

The toffee sauce will have a nice sheen to it. Slice the toffee pudding. Pour the hot toffee sauce while the pudding is still warm. The pudding will absorb the sauce.

The toffee sauce will have a nice sheen to it. Slice the toffee pudding. Pour the hot toffee sauce while the pudding is still warm. The pudding will absorb the sauce.

Serve the toffee pudding warm with scoop of vanilla ice cream

  • 200.0g Dates, pitted and chopped
  • 250.0ml Water
  • 1.0tsp Bicarbonate of soda
  • 100.0g Unsalted butter
  • 80.0g Dark brown sugar
  • 2.0 Eggs, room temperature
  • 150.0g S R Flour
  • Vanilla ice cream or cream to serve
  • Toffee Sauce
  • 100.0g Unsalted butter
  • 150.0g Dark brown sugar
  • 250.0ml Pouring Cream
  • 1.0pch Salt