Sticky toffee pudding

By: Curtis Stone From: Dinner In a Box with Curtis Stone

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This recipe is classed as intermediate

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Prep time:
45 mins
Cook time:
50 mins
Serves:
4

The ultimate indulgent dessert from Curtis Stone - moist, sweet and darkly sticky toffee pudding

Ingredients

For the sauce

  • 120g unsalted Butter
  • 300g muscovado sugar
  • 2.5 tbsp golden syrup
  • 100ml double cream
  • 200g Dates, pitted and chopped
  • 300 ml water
  • 2 tsp Bicarbonate of soda
  • 100g unsalted Butter, softened, plus extra for greasing
  • 100g soft dark brown sugar
  • 1/2 tsp vanilla extract
  • pinch Salt
  • 3 Eggs
  • 125g plain flour
  • whipped Cream, to serve
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Result: 00.00

Method

1. Preheat the oven to 180°C/gas 4.

2. Butter and flour four individual ovenproof pudding basins.

3. In a small pan, bring to the boil the dates, water and bicarbonate of soda. Simmer gently for 2 minutes until soft. Leave to cool.

4. In a food processor or standing mixer, cream together the butter and sugar until fluffy.

5. Add the vanilla extract and salt.

6. Beat in the eggs one at a time and then fold in the flour.

7. Beat in the date mixture.

8. Pour into the greased basins and bake for 25-30 minutes until springy.

9. To make the sauce, melt the butter in a saucepan, add the sugar and syrup and simmer gently until dissolved. Sir in the cream and bring just to the boil. Remove from the heat and set aside.

10. Run the tip of a knife round the rim of the puddings and turn out into a shallow baking dish.

11. Pour about half the sauce over the top. Place under a preheated hot grill until caramelised and sticky.

12. Serve with the whipped cream and remaining sauce.

Comments & Ratings

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Latest Comment

Had a similar problem...for the sauce....for the pudding?? Had some butter and sugar issues!

HaitchB HaitchB Posted 17 Oct 2009 3:06 PM
 

Your ingredients list is all over the place. It might be better if they were grouped for each stage of preparation.

Sudhakar Sudhakar Posted 10 Sep 2009 10:16 PM