Easy Sticky Toffee Pudding
From nehawedadabdullah 14 years agoIngredients
- FOR THE CAKE: shopping list
- 100g dark muscovado sugar shopping list
- 175g self-raising flour shopping list
- 125ml full-fat milk shopping list
- 1 egg shopping list
- 1 teaspoon vanilla extract shopping list
- 50g unsalted butter, melted shopping list
- 200g chopped, rolled dates shopping list
- FOR THE SAUCE: shopping list
- 200g dark muscovado sugar shopping list
- approx. 25g unsalted butter in little blobs shopping list
- 500ml boiling water shopping list
How to make it
- 1. Preheat the oven to 190°C/gas mark 5 and butter a 11/2-litre capacity pudding dish.
- 2. Combine the 100g dark muscovado sugar with the flour in a large bowl. Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring – just with a wooden spoon – to combine. Fold in the dates then scrape into the prepared pudding dish. Don’t worry if it doesn’t look very full: it will do by the time it cooks.
- 3. Sprinkle over the 200g dark muscovado sugar and dot with the butter. Pour over the boiling water (yes really!) and transfer to the oven. Set the timer for 45 minutes, though you might find the pudding needs 5 or 10 minutes more. The top of the pudding should be springy and spongy when it’s cooked; underneath, the butter, dark muscovado sugar and boiling water will have turned into a rich, sticky sauce. Serve with vanilla ice cream, crème fraîche, double or single cream as you wish.
People Who Like This Dish 2
- karlyn255 Ypsilanti, MI
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- nehawedadabdullah Bangladesh, Dhaka
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