Sticky Toffee Pudding

This is a long-overdue blog post. Transferring of the domain and moving to a new hosting ground was a pain in the ass. On top of that, I was travelling so I haven’t had the time to post my Sticky Toffee Pudding!

I made sticky toffee pudding last week a day before I left for my trip. I suddenly craved Sticky Toffee Pudding so why not make one myself since I have the time? I had a look through a few recipes and settled with the one from Krumpli. I had to soak the dates in boiling water first for about an hour before mashing it with a fork. I don’t have a food processor so I had to do it manually.

One of sticky toffee pudding’s main ingredients is the black treacle. I’ve never used black treacle before so I didn’t know how it tasted like. I’ve always seen it in supermarkets but never bought them and worked with it before so this is my first time.

The sticky toffee pudding is already sinful as it is with the toffee sauce but since it’s already sinful, why not make it more sinful? I served the sticky toffee pudding together with some custard as well.

 


 

STICKY TOFFEE PUDDING

Adapted from Krumpli

250g dates

175ml boiling water

Seeds from 1 vanilla pod (I used vanilla bean paste as I didn’t have vanilla pods)

100g softened butter

150g brown sugar (I used dark)

2 eggs, beaten

2 tbsp. black treacle

100ml full fat milk

175g plain flour

2 tsp baking powder

1 tsp bicarbonate of soda

 

50g butter

150g brown sugar

200ml double cream

1 tbsp black treacle

 

Pour the boiling water over the dates and stir in the vanilla bean paste. Allow to steep for an hour until cool. Preheat the oven to 180C.

When the dates are cooled, mash it with the back of a fork. Place the softened butter in a bowl and cream with brown sugar. Slowly add the beaten eggs. Mix together the flour, baking powder and baking soda in a separate bowl. Slowly mix in the milk and flour, baking soda and baking powder mix until a thick dough is formed. Mix until just combined, do not over mix. Finally, mix in the dates and black treacle.

Line a baking tray with parchment paper. Pour in the mix and bake for 60-75 minutes or until skewer comes out clean.

For the sauce, heat the butter, sugar and half of the cream over a medium high heat until a sauce is achieved, stir continuously. Stir in the black treacle and the rest of the cream.

 

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