sticky toffee pudding

john cook

john cook

23rd November 2010

sticky toffee pudding

The good old classic sticky toffee pudding, slight change from an adapted sharrow bay recipe.

Ingredients

  • 525g pitted dates
  • 525g soft dark brown sugar
  • 525g, plain flour or cake flour
  • 3 eggs
  • 3 teaspoon baking powder
  • 3 teaspoon bicarbonate
  • 900ml water
  • 200g softened butter

Method

Method
Cream butter and sugar together, add eggs and fold in flour and baking powder.
Bring water and dates to boil remove and add the bicarbonate sodat and mix, (tip use a high sided pan as mix will rise with the bicarbonate), place in thermomix or robo puree, pass to remove any stones.
Add the date mixture to the first stage and mix for 5- 10 mins remember to scrape sides from time to time.
Grease a tray and line with greaseproof, place cake batter into lined tray, cover with foil. place this in a bain marie norm use a gast tray with boiling water.
Place in pr heated oven at gs4 or 180oc and cook middle shelf for 2-2.5hrs or until cooked, test by inserting a skewer etc in and pull back out if item is clear of cake, this is ready.
Different ovens will cook it a different times, as I have found out.