Ingredients: |
Ingredients: For the Sticky Toffee Pudding:
200g stoned dates, chopped
1 level tsp bicarbonate of soda
60g unsalted butter, plus extra to grease the dariole moulds if they are not non-stick
60g light muscovado sugar or light brown sugar
2 eggs
2 tbsp golden syrup
140g self-raising flour, sifted
¼ level tsp ground ginger
vanilla ice cream, to serve
For the Toffee Sauce:
75g unsalted butter
175g dark muscovado sugar or brown sugar
125ml double cream
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Directions: |
Directions:
Preheat the oven to 350ºF
For the Sticky Toffee Pudding:
1. Place the chopped dates in a medium-sized bowl, pour over 250 ml of boiling water, stir in the bicarbonate of soda and set aside to soak for 10 minutes.
2. Meanwhile, in a large bowl cream the butter and light muscovado sugar together until pale and then gradually beat in the eggs and golden syrup. Fold in the flour and ground ginger, and then stir in the soaked date mixture.
3. Pour this sponge mixture into 6 x 180 ml dariole moulds. If they are not non-stick, grease them with a little butter first. Then place the filled moulds on to a baking tray and put them in the preheated oven for 20-25 minutes, until the top of the puddings is just firm to the touch.
To make the Toffee Sauce:
1. Put the butter in a medium-sized frying pan over a medium heat. Once the butter has melted, add the dark muscovado sugar and stir to dissolve. Finish the sauce by pouring in the cream and cook for a further two minutes then remove from the heat.
To serve, run a knife gently around the inside of the moulds and turn each individual pudding out in the centre of a serving plate. Pour the sauce over the top and serve with a scoop of vanilla ice-cream.
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