Sticky Toffee Pudding
|Serves: 4 || Recipe course: Dessert ||Total time (min.): 1 hour 45 |
- 150g (5oz) butter
- 150g (5oz) light muscovado sugar
- 2 large eggs
- 2.5ml (. tsp) vanilla essence
- 175g (6oz) self-raising flour
- 50g (2oz) stoneless dates, roughly chopped
- 50g (2oz) sultanas or raisins
- 40g (1.oz) walnuts, chopped
For the sticky toffee sauce:
- 50g (2oz) light brown muscovado sugar
- 50g (2oz) butter
- 100ml (3.fl oz) double cream
- Grease a 900ml (1. pint) pudding basin. Place the butter and sugar in the Kenwood Bowl. Using the K Beater at speed 3, cream together until light and fluffy. Gradually beat in the eggs and vanilla.
- Using the K Beater at minimum speed, add the flour, dates, sultanas or raisins and walnuts and mix until just combined. Spoon into the prepared pudding basin.
- Cover with greased greaseproof paper or foil and secure with string. Sit the basin on a trivet in a large, deep saucepan.
- Add sufficient boiling water to come halfway up the side of the basin. Cover and steam for 2 hours, topping up with boiling water as necessary.
- Lift the pudding out of the pan and leave to rest whilst making the sauce. Place the sugar, butter and cream in a saucepan and heat gently, stirring until the butter has melted and the sugar dissolved. Bring to the boil and leave to gently bubble for 30 seconds to thicken.
- To serve, unmould the pudding on to a warmed serving plate and pour over the sauce.