Sticky Toffee Pudding with Toffee Sauce

Sticky Toffee Pudding

Sticky Toffee Pudding

All the recipes I have come across for this hot puddings are baked, and although called a pudding it is basically a cake.. My own view is this pudding lends it's self perfectly to steaming rather baking, in addition to this as with all recipes they can be open to interpretation mine does not have a caramel glaze and is simply served with a toffee sauce. For a steamed pudding apart from the lovely sweet rich toffee sauce this cake on its own really does pack a good strong flavor as a result of the dates. It is surprising that many people who like sticky toffee pudding are unaware that it gets much of its great flavor in from dates. Cooking by steaming does take much longer to cook and obviously you need the a combi-oven for steaming.
Prep Time 25 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 55 mins
Servings 48 Portions

Ingredients
  

Pudding

  • 800 grams Stoned Dates
  • 800 ml Water
  • 4 tsp Bicerbonate Soda
  • 500 grams Unsalted Butter
  • 900 gramns Self Raising Flour
  • 700 grams Dark Brown Sugar
  • 12 Eggs

Toffee Sauce

  • 600 grams Dark Brown Sugar Light Brown Sugar can also be used.
  • 300 grams Unsalted Butter
  • 600 ml double Cream or Whipping Cream

Instructions
 

  • Place the Dates Water and Bicarbonate Soda into a suitable pot and place on the stove.
  • Boil for 5 minutes until the dates go soft, the dates will foam as they boil.
  • After a 5 Minutes the dates will have dropped and turned to a thick mushy texture.
  • Puree or whisk the dates and the water to make a smooth even mixture, then allow to cool for 1 hour
  • Sift Flour into bowl and put to one side.
  • Place the butter sugar in a large machine bowl with the beater attachment and beat until light and fluffy.
  • Gradually add the beaten eggs and add a spoon large spoonful flour to stop the mixture from splitting.
  • Once all the egg has been added add the remaining flour and beat on high speed briefly just to ensure a good mix.
  • Add the date puree to the cake mixture and mix well
  • Pour mixture into greased lined tins and steam for 1 ½ hours Or Bake 180°C for 30 to 40 minutes or until firm, this will very much depend on your oven.
  • The toffee Sauce: Method;- Combine the Butter Sugar and cream in a pan on the stove bring to the boil stirring to a smooth mixture, the longer you boil the sauce the thicker it becomes; it also thickens further as it cools.
  • Serve Hot with Custard, Ice Cream or Pouring Cream

Notes

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