Classic Sticky Toffee Pudding

This is a pudding guaranteed to beat the winter blues!   Classic sticky toffee is one of the nicest puddings on earth.    It is also very good tempered - freezes well and microwaves from cold if you have left overs (which, let's be honest, doesn't happen very often!).    I usually make two loaf tin puddings, and double the amount of sauce (which you will need, as it is the best bit), freezing one for later.  This shows the pudding when it has been under the grill and the sauce has gone crunchy.

Sticky Toffee Pudding

Sticky Toffee Pudding

                                                                                                                            

Puddings:

3oz/85g butter  

5oz/140g caster sugar

2 large eggs, beaten

6oz/170g  sieved self raising flour

6oz/170g   chopped dates (stoned!) 

6fl oz (175ml) boiling water

2 tsp coffee essence

½ tsp vanilla essence

¾ tsp bicarbonate of soda

Sauce:      

6oz/170g soft brown sugar

4oz/110g butter

6floz (175ml) double cream

1oz/25g chopped pecans

Preheat the oven to 180 deg C.  Put dates, essences and bicarbonate of soda in bowl, pour boiling water over.   Leave it to bubble.   Cream butter and sugar well, then add the eggs, a little at a time, beating well.  Gently fold in the flour and then the date mix.

Put into 2 lined 2lb loaf tins, or several small greased tins/muffin tray etc, cook in the centre of the oven for 20-25 minutes.  It rises very well, so leave lots of space.   When cooked, leave them to cool, then turn out of tins/moulds.  

Make the sauce by combining all the ingredients and heating, while stirring, until the sugar has melted and the mixture smooth. To serve:  put puds on shallow heat-resistant plate.  Pre-heat grill  and pour sauce over puddings (push the nuts off the top or they will burn).  Put tin under grill and let puddings heat through for a few minutes.  The tops will become brown and crunchy and sauce will be bubbly.  Serve with cold pouring cream and extra sauce.

After freezing, defrost, pour sauce over and reheat.  

If you like this recipe, why not let me know how you got on with it?  I'm also on Facebook "Kate's Puddings" and Twitter @katespuddings.  My cookbook is on sale via my website www.katespuddings.co.uk.  This recipe is featured in my cookbook, together with 75 others, many of which will not be appearing on the blog!