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PrintTHE ULTIMATE TOFFEE PUDDING
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat the oven to 190°C / 375°F / Gas Mark 5. Butter a shallow ovenproof dish.
- Beat together the butter and caster sugar. Gradually beat in the eggs.
- Place the dates, half the can of Evaporated Milk and the measured water in a saucepan, bring to the boil. Remove from the heat and stir in the bicarbonate of soda.
- Fold the flour into the egg mixture then stir in the date mixture.
- Pour the batter into the prepared dish and bake for half an hour or until a toothpick inserted into the centre comes out clean.
- Serve the pudding warm accompanied by hot toffee sauce and whipped double cream.
- To Make the Sauce: Put the cream in a saucepan and heat gently. Add the sugar and butter, whisk gently until melted. Whisk in the syrup and treacle.
INGREDIENTS
- 150 grams Evaporated Milk
- 150 ml water
- 150 grams self-raising flour, sifted
- 150 grams soft brown sugar
- 150 grams stoned dates, chopped
- 50 grams butter, at room temperature
- 145 grams castor sugar
- 2 eggs
- 1 teaspoon bicarbonate of soda
Toffee Sauce
- 500 ml double cream
- 150 grams Demerara sugar
- 150 grams Butter
- 1 tablespoon golden syrup
- 1 tablespoon black treacle
3 comments for “The Ultimate Toffee Pudding”
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