Check out Media Personality Gregg Wallace’s sumptuous recipe for the classic sticky toffee pudding!
Prep: 30 mins
Cook: 50 mins
75g dates, stoned and chopped
75g butter, softened, plus extra for greasing
50g light brown soft sugar
1 tsp vanilla extract
140g self-raising flour
1 tsp baking powder
For the sauce
150ml double cream
75g light brown soft sugar
- Put the dates in a small saucepan and pour over 75ml water.
- Bring to a simmer and cook for 3-4 mins until the dates are mushy and have absorbed the water. Gently stir to blend.
- Heat the oven to 180C/160C fan/gas 4. Grease and line the bases of 4 x 150ml pudding moulds.
- Cream the butter and sugar with an electric whisk until pale and fluffy. Gradually add the eggs and vanilla, then fold in the flour and baking powder.
- Mix in the blended date purée and divide between the moulds. Transfer to a roasting tin and pour enough boiling water in to reach halfway up the moulds.
- Cover the tin with foil and cook for 25 mins until risen and firm to the touch.
- Meanwhile, make the sauce. Pour half the cream and all the sugar and butter into a small, heavy-bottomed pan.
- Heat gently until sugar has dissolved, stirring often. Turn up the heat and bubble for 3-4 mins until the sauce is glossy and thick, then stir in the remaining cream.
- Re-heat the sauce when the puddings are cooked and serve poured on top.
Recipe from bbcgoodfood.com