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Eric Lanlard's Sticky Toffee Pudding

Eric Lanlard's Sticky Toffee Pudding

Recipe Submitted By: bakingmad

Sticky Toffee Pudding as featured in the second series of Baking Mad with Eric Lanlard on Channel 4.

Preparation Time	10 minutes
Baking Time	25 minutes
Portions	6
Skill Level	Easy
Average Rating

Eric Lanlard's Sticky Toffee Pudding Ingredients

150 grams	Dates chopped, soaked in 125ml of tea
375 grams	Golden Syrup (Silver Spoon) plus extra 6 tbsp
75 grams	Unsalted Butter
150 grams	Light Muscovado Sugar (Billington's)
3	Free Range Eggs
150 grams	Plain White Flour (Allinson Nature Friendly)
1.50 tsp	Baking Powder

Additional Ingredients

200 grams	Unsalted Butter
200 grams	Dark Muscovado Sugar (Billington's)
200 ml	Cream double
100 grams	Dark Chocolate

This recipe uses

How to make Eric Lanlard's Sticky Toffee Pudding

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Preheat the oven to 180°C/ 160°C fan/ 350°F/ Gas 4
Grease and line the base of 6 Dariole moulds
In a bowl, add the butter, sugar and golden syrup. Whisk together until well combined and smooth
Add in the eggs one at a time, whisking all the time
Fold in sifted flour and baking powder with a spatula. Drain the dates and add into the mixture
Fill each Dariole mould with 1 tbsp of golden syrup and fill up to 0.75 high with the date mixture
Place the moulds onto a baking tray and bake for 25-30 minutes or until cooked. Check by inserting a skewer and if it comes out clean, it is cooked. Leave to rest for 2 minutes. Turn out the puddings and serve warm with the chocolate toffee sauce
For the chocolate toffee sauce: In a saucepan add the sugar, cream and butter. Bring to the boil and simmer, stirring until all melted and the mixture is smooth and thickened slightly. Remove from the heat and leave to cool for 10 minutes before adding the dark chocolate and stir until melted

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