Sticky Toffee Pudding with Toffee Sauce

Sticky Toffee Pudding with Toffee Sauce            

Serves 8

Source: Eating with James Martin(England/Ireland)

James Martins says "The king of all puddings, and my recipe is well over a hundred years old.  It is not very slimming, mind you, but forget about diets and just enjoy yourself."  When we were living in Dublin, Ireland, we were introduced to this lovely dessert in a small restaurant in Dingle, Ireland.  We immediately fell in love with it and once home, I rushed to the library for a recipe.

This is a steamed pudding, rather moist and cake-like in texture. It is NOT an American style custard pudding.

Pudding:

4

 Tbs

 butter, softened 

2

ounces

55

grams

 

 cup

dark brown sugar 

6

ounces

175

grams

7

 oz

pitted dried dates

 

 

200

grams

1

cup

water

10

fl ounces

300

ml 

1

Tbs

golden syrup (corn syrup)

 

 

15

ml

2

Tbs

black treacle (molasses)

 

 

30

ml

2

large

eggs

 

 

 

 

tsp 

vanilla

 

 

1.2

ml

1

cup

flour (plain)

7

oz

200

grams

1

Tbs

baking soda

 

 

15

ml

Sauce:

cup

extra heavy whipping cream (double cream)

3

fl ounces

100

ml

 3

Tbs

butter 

1

oz

40

grams 

 

 

dark brown sugar 

1

oz

40

grams

Tbs

black treacle (molasses)

 

 

30

ml

Tbs

golden syrup (corn syrup)

 

 

15

ml

Preheat oven to 400F [200C]
Butter a 5" [13 cm] mold (glass bowl).  Dust with flour and shake out the excess.

Pudding:

Using a food mixer with a bowl and a whisk attachment, blend the butter and the brown sugar.
While mixing, bring the dates and water to the boil in a small pan.
Add the golden syrup, treacle, eggs and vanilla to the butter mixture and carry on mixing.
Then slowly add the flour on a slow setting.  Once mixed together turn off the mixer.
Puree the water and date mixture in a blender, add the baking soda, and quickly add this, while hot, to the egg and butter mix.
Once combined, pour into the mold and bake in the oven for 20-25 minutes until the tip of the pudding is just firm to the touch.

Sauce:

To make the sauce, place all the ingredients into a pan, bring to the boil, and it's ready.

To Serve:

Remove the pudding from the mold and place on a plate with lots of sauce on top.
Ice cream is a must when eating this dish as creme fraiche isn't fat enough!

James's tip:  the sponge and sauce can be made well in advance.  In fact, the sponge can even be frozen.  Both can be reheated in the microwave.

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