Sticky Brandy Toffee Puddings

Sticky Brandy Toffee Puddings

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  • Recipe difficulty: Easy
  • 5 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Recipe course: Desserts

Can be made with these products:

Serves 6 people
Prep. time 10 mins
Cook time 20 mins

Method

  1. Preheat the oven to 180°C, 350°F, Gas Mark 4. Lightly grease and greaseproof paper base line 6 x 175ml (6floz) ramekins.
  2. For the sponge: place the dates in a pan with 200ml (7floz) boiling water and simmer for 10 minutes. Place all the remaining ingredients in the bowl, fit the K beater and beat on speed min for approx. 1 minute, until well combined.
  3. Add the dates and water and beat on speed min for 1 minute, scraping if necessary, until combined.
  4. Spoon the mixture into the ramekins and bake for 25 minutes, until a skewer inserted in the middle comes out clean. Remove from the heat and allow to cool slightly.
  5. To make the sauce: melt the butter, sugar and cream together in a small saucepan, until sugar is dissolved. Bring to the boil and stir in the brandy. Spoon sauce over puddings.

Ingredients

For the sponge:
150g (5oz) stoned dates, chopped
75g (3oz) unsalted butter, room temperature
100g (4oz) soft light brown sugar
3 eggs, beaten
175g (6oz) plain flour
2.5ml (1/2tsp) bicarbonate soda
15ml (1tbsp) vanilla extract
For the sauce:
100g (4oz) unsalted butter
175g (6oz) soft brown sugar
125ml (4floz) double cream
30ml (2tbsp) brandy

Your reviews:

  1. Recipe rating: 5 of 5 Mrs

    This pudding was lovely, have you got a recipe for a traditional Christmas pudding if not would I use the k beater when making this type of pudding

    Posted: 08/09/2013 10:31:14 / Anita Furlong

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