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Sticky Toffee Pudding

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Sticky Toffee Pudding

    • Medium




    Sticky Toffee Pudding

    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Course: Dessert
    Cuisine: British
    Keyword: caramel, dates, english, pudding, Sticky toffee, Toffee
    Servings: 12


    • 5 1/2 oz Dates - chopped
    • 1 cup Cold tea
    • 1/4 cup Butter unsalted
    • 2/3 cup Soft brown sugar - packed
    • 1 1/2 tsp Vanilla extract
    • 2 ea Eggs
    • 2 tbsp Molasses
    • 1 1/2 tbsp Golden syrup
    • 2 cups All-purpose flour
    • 2 tbsp flour
    • 1 tsp Baking powder
    • 1/2 tsp Baking soda

    For the toffee sauce

    • 1/2 cup Whipping cream
    • 1/4 cup Butter
    • 1/4 cup Soft brown sugar - packed
    • 1 tbsp Molasses
    • 2 tbsp Golden syrup
    • 2 tsp Vanilla extract


    • Add the dates and the cold tea to a small saucepan and bring to the boil. Reduce heat and simmer for a few minutes. Set aside.
    • Cream together the butter, sugar nd vanilla until light and fluffy. Add the eggs, one at a time and beat well after each addition.
    • Add the molasses and golden syrup and beat well.
    • Sieve the flour and baking powder together.
    • Add the flour mixture to the creamed butter mixture one third at a time, mixing until completely smooth between additions.
    • Puree the date mixture in a food processor then add in the baking soda.
    • Pour the date and tea mixture into the batter and stir until smooth.
    • Pour the batter into 12 well greased and floured muffin tins and bake for 18 to 20 minutes at 350ºF until the center is just firm.
    • Serve warm with the toffee sauce.

    For the toffee sauce

    • Bring all the ingredients to a slow rolling boil for about 2 minutes. Remove from heat and serve over the puddings
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    Ian Cooks

    TasteofCotswoldDowns.com site owner

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