Sticky Toffee Pudding

Method

• 1

  Step 1

  Place the dates in a pan with the water and bicarbonate soda, bring to the boil and simmer for 5 minutes until they have started to break down. Remove from heat and leave to one side to cool slightly.
  
• 2

  Step 2

  Cream the eggs, sugar and golden syrup until turning slightly white then add the butter and mix.
• 3

  Step 3

  Add the warm dates into your egg mixture, constantly mixing.
• 4

  Step 4

  Now add your flour and baking powder into your date mixture.
• 5

  Step 5

  Line a 1/1 gastro tray with butter and caster sugar and pour the mix into the tray
• 6

  Step 6

  Bake in the oven with 30% steam on 180°C for 30-40 minutes or until a clean knife comes from the mixture when tested.
• 7

  Step 7

  While the pudding is cooking, place the double cream in a pan and bring to the boil.
• 8

  Step 8

  Once the double cream comes to the boil, add the dark brown sugar and mix constantly.
• 9

  Step 9

  When the cream and sugar are nicely combined and starting to heat again, just before they boil add the butter, remove from the heat and whisk until combined.
• 10

  Step 10

  When the pudding is cooked, remove it from the oven and insert a knife into the sticky toffee pudding, making lots of small piercings all over it and cover with the toffee sauce, then set aside to cool.
• 11

  Step 11

  Portion either later that day or the next day and serve warm with a generous portion of Country Range dairy vanilla ice cream.