Sticky Toffee Pudding

Sticky Toffee Pudding

Ingredients Sticky Toffee Pudding

225 gm dates, chopped
250 ml black tea, not very strong
100 gm unsalted butter, softened
175 gm of golden castor sugar
3 eggs
1 tsp mixed spice
1 tsp vanilla extract
225 gm self raising flour
¾ tsp bicarbonate of soda
Vanilla ice cream or whipped cream
20 cm in length spring form bottomed tin any square cake tin

For toffee sauce
Makes about 650 ml
Ingredients
110 gm butter
250 gm soft light brown sugar
275 gm golden syrup
225 ml double cream
½ tsp vanilla essence

DIRECTION FOR STICKY TOFFEE PUDDING:

Pre-heat the oven to 180 deg C. Moisture the tin can with some butter and dust with flour. Line the base with grease proof paper. Placed the chopped dates and tea in a saucepan and let it boil. Cook for a few min until the date is softened, then set aside. Beat the butter in a large bowl or an electric food mixer for softening. Add the sugar and beat until the mixer is pale and fluffy. Beat in the eggs, one at a time, then blend the mixed spice and vanilla essence. Fold in the date mixture. Sift the flour and bicarbonate of soda and fold in gently until mixed. Pour the mixture into the prepared tin and bake for about 45 min and a skewer inserted into the middle comes out clean. Allow the tin to cool for about 5 min and then placed it into a serving plate. Cut the cake into slices and serve with vanilla ice cream and fair amount of toffee sauce over the top