STICKY TOFFEE PUDDING

This is one of my favourite desserts.. ever! Very indulgent and VERY
naughty, be sure to hit the gym after eating this, all about that
balance! If you prefer video tutorials head on over to Youtube where I have done exactly that!

The Pudding - Ingredients

1 Cup Packed With Dates

240ml Water

100g Dark Brown Sugar

155g Plain Flour 

1 Tsp Baking Powder

1 Tsp Bicarbonate of Soda

113g Butter

3 Eggs

2 Tbsp Espresso

1 Tsp Vanilla Extract

Method

First things first, pre-heat your oven to 190C then grease and line your baking tin

Pit your dates (take out the stone in the middle)

Once pitted add the dates, dark brown sugar and water to a saucepan. Simmer for 10 minutes until the dates have nice and soft

Allow to cool, then add it to a blender and pulse until creamy and smooth

In a separate bowl, creamy together the butter, espresso, vanilla extract and eggs

Then gradually add in half the date mixture and half the plain flour, mix until well combined

Finally add the rest of the date mixture and plain flour with the baking powder and bicarbonate of soda

Spoon your mixture into your prepared baking tin

Cook in the oven for about 25-30 minutes (depending on the size of baking tin used)

Whilst the sticky toffee pudding is in the oven, make the toffee sauce!

  The Sauce -Ingredients

240ML Double Cream

113g Dark Brown Sugar

75g Butter

Method

Simply add all ingredients to a saucepan and simmer until the sugar is dissolved and butter melted!

Serve the sticky toffee pudding in small square, giving each portion a generous amount of toffee sauce!

Enjoy!

Kevin

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