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Sticky toffee pudding

Sticky toffee pudding

Sticky toffee pudding

INGREDIENTS

175g good quality dates, stoned and chopped

1 tsp bicarbonate of soda

300ml boiling water

50g unsalted butter, softened.

80g golden caster sugar

80g dark muscovado sugar

2 eggs, beaten

175g plain flour

1 tsp baking powder

pinch of ground cloves

75g chopped walnuts

Sauce

115g unsalted butter

75g golden caster sugar

40g dark muscovado sugar

140ml cream

METHOD

Preheat the oven to 180°C.

Butter a baking dish approximately 24cm x 24cm.

Make the sauce by putting all the sauce ingredients into a pan with a pinch of salt and slowly heat until the butter has melted. Turn the heat up and bring to the boil for about 4 minutes until the sauce has thickened enough to coat the back of a spoon. Pour half the sauce into the baking dish and place in the freezer whilst you make the rest of the pudding.

Put the dates and bicarbonate of soda into a heatproof dish and cover with boiling water, leave to soften.

Beat together the butter and sugar until light and fluffy, then beat in the eggs one at a time. Stir in the flour, baking powder, cloves and a pinch of salt until well combined. Add the dates along with their soaking water plus the walnuts and mix well.

Remove the baking dish from the freezer and pour the batter on top of the sauce. Place into the oven for 30 minutes, until firm to the touch. Heat the grill to medium, make a few small holes over the surface and pour over the rest of the sauce. Grill and serve with cream, custard or ice cream.

Part of the One Pot Wonders collection

By Nikki Legon

© Living Magazine - first published Feb 2015