Sticky Toffee Pudding

Probably the best pudding to ward off the chills during the long winter months, this is a hearty, indulgent pudding that is both rich and comforting.

Ingredients

70g unsalted butter
180g Demerara sugar
2 tablespoons treacle
1 tablespoon golden syrup
2 eggs
200g self raising flour
200g dried apricot halves
300ml hot black tea
1 teaspoon vanilla extract
1 tablespoon baking powder
For the sauce:
300ml double cream
120g unsalted butter
160g dark brown sugar
4 tablespoons treacle
4 tablespoons golden syrup

Preparation Time: (30 minutes soaking) + 30 minutes
Cooking Time: 40 minutes
Serves: 12

Method

Place the apricots into a bowl, make a nice cup of tea, then pour this over the apricots and leave them to stew for 30 minutes.
Preheat the oven to 180°c.
Weigh out the butter and Demerara sugar into a large mixing bowl.
Using an electric, hand-held whisk, beat the sugar and butter until it has formed a smooth, light coloured paste (a process known as “creaming”).
Add the golden syrup and treacle to the creamed butter and sugar and whisk them all together. Then beat the eggs in a separate bowl and add them to the mix.
Using the electric whisk, mix in the beaten eggs thoroughly. Then add the flour and mix it in until the mixture is smooth.
Place the apricots with the tea into a food processor and blend them to a purée (or use a hand blender to do the same). Put the puréed apricots in to the bowl with the rest of the cake mixture.
Put in the vanilla extract and baking powder and mix it all together.
Grease the inside of a cake tin or other suitable, oven-proof dish, then line it with greaseproof paper and grease the inside of that as well.
Pour in the cake mixture to ¾ of the way up the side of the tin or dish to allow enough room for the pudding to expand.
Place it in the oven on a baking tray and bake it for 35-40 minutes.
To test if the pudding is cooked, stick a knife into the middle, if it comes out clean then the pudding is cooked. Remove it from the oven and leave it to rest in the container for 10 minutes before removing it and placing it on a wire rack to cool for 30 minutes.
Make the sauce by placing the cream, butter, dark brown sugar, treacle and golden syrup into a heavy based saucepan and bring to the boil, stirring it often. Then take it off the heat.
Transfer the pudding from the wire rack to a chopping board and cut it into portions. Pour the sauce over the puddings and serve with double cream or vanilla ice cream or clotted cream or extra thick cream or custard or all of it together.

Useful Information

Can it be frozen? Yes.
Can it be prepared in advance? Yes, it can be finished up to 5 days in advance. Keep it in the fridge.
Will leftovers be nice? Yes, for up to 5 days.

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Sticky Toffee Pudding

Ingredients

Method

Useful Information

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