Sticky Toffee Pudding
1 Reviews
About the bake
Individual sticky toffee puddings as featured on the second series of Baking Mad with Eric Lanlard on Channel.
Method
Step 1
Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line the base of 6 dariole moulds.
Step 2
Soak the dates in tea and set aside.
Ingredients for this step
- Dates (chopped) (100g)
Step 3
In a bowl add the butter, sugar and golden syrup. Whisk together until well combined and smooth.
Step 4
Add in the eggs one at a time, whisking all the time.
Step 5
Fold in sifted flour and baking powder with a spatula. Drain the dates and add into the mixture.
Step 6
Fill each Dariole mould with 1 tbsp of golden syrup and fill up to 3/4 high with the date mixture.
Step 7
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.
Step 8
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.
Ingredients
For the pudding
- 150gDates
- 125mlTea
- 375gGolden syrup (plus extra 6 tbsp for moulds.)
- 75gButter (unsalted)
- 150gBillington's Unrefined Light Muscovado Sugar
- 3Egg(s) (free range)
- 150gAllinson's Plain White Flour
- 1.5 tspBaking powder
For the chocolate toffee sauce
- 200gButter (unsalted)
- 200gUnrefined dark muscovado sugar
- 200mlDouble cream
- 100gDark chocolate