Sticky Toffee and Date Pudding.

Following on from "Chewys", Tag Blog. One of the question was "Name three things you have eaten today. One of my three answers was "Sticky Toffee Pudding. Which drew a few comments like I've never heard out it but sounds yummy, or Is it as good as it sounds.

So for a number of my friends across the pond, here is the recipe. Have a go it's real easy to make and you will want a second helping. Honest.

Ingredients:-
For the pudding :-

100g Chopped dates
90ml Boiling water
1/2 tsp Vanilla extract
35g Softened butter
65g Demerara sugar
1 Egg
1 tsp Black Treacle (molasses)
75g Self raising flour
1/2 tsp Bicarbonate of soda
60 ml Milk

For the Sauce:-

25g Butter
75g Dark soft brown sugar
120ml Double Cream
1 tbsp Black treacle (molasses)

Method :-

1) In a small bowl, soak the dates and vanilla extract in boiling water for 5 minutes, then drain and mash.
2) Cream together the butter and Demerara sugar.
3) Beat the egg, and add to the butter mixture, then beat in the black treacle (molasses) 1tsp.
4) Fold in 1/3 of the flour and all of the bicarbonate of soda.
5) Add half the milk and whisk continuously whilst adding the rest of the milk and flour till all is used, then stir in the mashed dates. and mix well.
6) Spoon in the mixture into four ramekins, and bake for 20 minutes at 180 degrees Celsius.

The Sauce:-

7) Melt the butter, add the sugar and half the cream, bring to the boil and then simmer for about 5 minutes until the sugar as dissolved.
8) Stir in the black treacle 1tbsp (Tablespoon), turn the heat back up and let the mixture simmer for 2 to 3 minutes, stirring occasionally.
9) Remove from the heat and add the rest of the cream.
10) To serve, turn out the puddings, and level by cutting off the tops, turn upside down on a plate, and pour 2 tablespoons of sauce over the pudding. Serve with either Creme Fraiche or Ice Cream.

To finish off but optional:- pour on a good slug of dark Rum to really blow you away.

Go on try it, I have made this pudding for years, alas I am unable to stand at the cooker long enough nowadays. But I've taught the wife well, so it is still one of me favorite puddings.

Let me know how you get on.