It’s been our best seller since day one and we’ve experimented with it relentlessly. Both to tweak and improve the basic recipe and to come up with new variations on a theme, more of which can be found in our cookbook. Below is our classic Sticky Toffee Pudding recipe for 4.
Serves 4
To make these you will need four 85 x 50mm aluminium pudding basins.
FOR THE PUDDING
125g chopped dates
3g bicarbonate of soda
190ml boiling water
55g unsalted butter
65g light muscavado sugar
65g dark muscavado sugar
1 egg
225g self-raising flour
4g baking powder
a pinch of maldon sea salt
clotted cream, to serve
FOR THE TOFFEE SAUCE
95g dark muscavado sugar
30g light muscovado sugar
125g unsalted butter
125ml double cream
a pinch of maldon sea salt |
- Preheat your oven to 170°C/325°F/gas 3.
- Put the chopped dates, bicarbonate of soda and water into a saucepan and boil for 7-8 minutes, stirring frequently, until very dark. Take off the heat and set aside.
- In a stand mixer fitter with the paddle attachment, or with a hand-help electric whisk, cream together the butter and both muscavado sugars.
- Mix in the egg, followed by the flour, baking powder and a pinch of salt.
- Finally add the date mixture.
- Throughly grease your pudding tins and pour the mix evenly into them. Cook in the oven for around 25 minutes, until risen and cooked through.
- Remove from the oven and cool in the tins before turning out.
- Meanwhile, make the toffee sauce. In a saucepan, gently heat together all the sauce ingredients. Once the butter and sugar have melted, turn up the heat and gently simmer for 5 minutes.
- Turn off the heat, and leave to cool a little before serving.
- Serve the puddings with the warm toffee sauce and a generous dollop of clotted cream.
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