Sticky Toffee Puddings Serves: 6
Method
Ease of preparation: Medium
1. Preheat the oven to 200°C/400°F/ Gas 6. Lightly grease six 175ml pudding basins or dariole moulds.
Ingredients 55g unsalted butter, plus extra for greasing 170g demerara sugar 1 tbsp golden syrup 2 tbsp black treacle 2 eggs 170g self-raising flour, sifted 20g Hotel Chocolat Cocoa Powder, sifted 200g pitted dates 1 tsp bicarbonate of soda 1 vanilla pod, split lengthways and seeds scraped out Toffee Sauce: 110ml double cream 55g unsalted butter, diced
2. Cream the butter and demerara sugar together in a food processor until pale and fluffy. Add the golden syrup, treacle and eggs, a little at a time, and blend until smooth. Add the flour and cocoa powder and blend, at a low speed, until well combined. Transfer to a mixing bowl.
6. Turn out the puddings onto serving plates and serve with the sauce spooned over the top.
3. Blend the dates with 300ml of just-boiled water in the food processor to a smooth purée. Stir in the bicarbonate of soda and vanilla seeds. 4. Spoon the date mixture into the pudding batter and stir until combined. Pour the mixture into the prepared basins and bake for 20-25 minutes or until a skewer inserted into the centre of the pudding comes out clean. Allow to stand for 5 minutes.
65g dark muscovado sugar 2 tbsp black treacle
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Photograph by stephen Bond
Cooking time: 25 minutes
5. Meanwhile, to make the toffee sauce, heat the cream, butter, muscovado sugar and treacle in a pan, stirring occasionally, until they come to the boil. Reduce the heat and simmer until thickened to a sauce-like consistency.
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Preparation time: 30 minutes