Sticky Toffee Pudding
1 & 1/21 & 1/2 lb Country Range chopped dates
22 pints water
11 lb dark Brown Sugar
1/21/2 lb golden Syrup
22 lb Country Range self raising flour
44 tsp Country Range bicarbonate soda
44 tsp Country Range baking powder
8 8 eggs
11 lb Country Range salted Butter
Toffee sauceToffee sauce
1.11.1 lb dark brown sugar
1.11.1 lb Country Range salted butter diced and kept cool.
11 litre double cream
- 1Place 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.
- 2Cream the eggs, sugar and golden syrup until turning slightly white then add the butter and mix.
- 3Add the warm dates into your egg mixture, constantly mixing.
- 4Now add your flour and baking powder into your date mixture.
- 5Line a 1/1 gastro tray with butter and caster sugar and pour the mix into the tray
- 6Bake in the oven with 30% steam on 180°C for 30-40 minutes or until a clean knife comes from the mixture when tested.
- 7While the pudding is cooking, place the double cream in a pan and bring to the boil.
- 8Once the double cream comes to the boil, add the dark brown sugar and mix constantly.
- 9When 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.
- 10When 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.
- 11Portion either later that day or the next day and serve warm with a generous portion of Country Range dairy vanilla ice cream.