Sticky Toffee Pudding
Oven Time : 40-50 mins
www.odlums.ie
/recipes/sticky-toffee-pudding/
What you need:
- 175g/6oz Odlums Self Raising Flour
- 1 teaspoon Odlums Baking Powder
- 75g/3oz Butter (room temperature)
- 150g/5oz Shamrock Light Muscovado Sugar
- 2 Eggs (beaten)
- 175g/6oz Shamrock Dates (roughly chopped)
- 80g packet Shamrock Chopped Walnuts
- 150ml/¼pt Hot Water
Toffee Sauce
- 125g/4oz Butter
- 175g/6oz Shamrock Light Muscovado Sugar
- 170ml Cream
- 80g packet Shamrock Chopped Walnuts
How to:
- Preheat oven to 180°C/350°F/Gas 4. Lightly grease and base line a 7"/18cm square tin. Put chopped dates into a bowl and pour over the hot water.
- Place flour, baking powder, butter, sugar and eggs into a large bowl and beat until smooth.
- Add the dates, water and chopped walnuts and stir until well blended.
- Transfer to prepared tin and bake in central oven position for 40-50 minutes until well risen, nicely browned and springy to the touch. Turn onto a wire tray to cool.
- Meanwhile, make sauce by putting all ingredients into a saucepan over a low heat and gently stirring until butter is melted, sugar is dissolved and sauce has thickened slightly. Do not boil, just allow to simmer.
- Cut the pudding into 8 squares, place on serving plate and spoon over the toffee sauce.
Notes
- If liked the dates and water may be processed before adding to ingredients
- Above recipe may be baked in a 2 pt pudding bowl or individual dariole or ramekin dishes
- Some of the toffee sauce may be placed in the base of the pudding bowl before adding the raw mixture, if liked
What you need:
- 175g/6oz Odlums Self Raising Flour
- 1 teaspoon Odlums Baking Powder
- 75g/3oz Butter (room temperature)
- 150g/5oz Shamrock Light Muscovado Sugar
- 2 Eggs (beaten)
- 175g/6oz Shamrock Dates (roughly chopped)
- 80g packet Shamrock Chopped Walnuts
- 150ml/¼pt Hot Water
Toffee Sauce
- 125g/4oz Butter
- 175g/6oz Shamrock Light Muscovado Sugar
- 170ml Cream
- 80g packet Shamrock Chopped Walnuts
How to:
- Preheat oven to 180°C/350°F/Gas 4. Lightly grease and base line a 7"/18cm square tin. Put chopped dates into a bowl and pour over the hot water.
- Place flour, baking powder, butter, sugar and eggs into a large bowl and beat until smooth.
- Add the dates, water and chopped walnuts and stir until well blended.
- Transfer to prepared tin and bake in central oven position for 40-50 minutes until well risen, nicely browned and springy to the touch. Turn onto a wire tray to cool.
- Meanwhile, make sauce by putting all ingredients into a saucepan over a low heat and gently stirring until butter is melted, sugar is dissolved and sauce has thickened slightly. Do not boil, just allow to simmer.
- Cut the pudding into 8 squares, place on serving plate and spoon over the toffee sauce.
Notes
- If liked the dates and water may be processed before adding to ingredients
- Above recipe may be baked in a 2 pt pudding bowl or individual dariole or ramekin dishes
- Some of the toffee sauce may be placed in the base of the pudding bowl before adding the raw mixture, if liked