Friday, 1 April 2016


“Absolutely eat dessert first. The thing that you want to do the most, do that.” - Joss Whedon

As the weather becomes more autumnal every day, our diet changes also and we indulge in slightly heavier, more substantial fare that warms and provides energy. English toffee pudding is always appropriate for this time of the year…

Toffee Pudding
60 g butter, plus extra for greasing
180 g demerara sugar
1 tbsp golden syrup
2 large eggs
2 tbsp black treacle
220g self-raising flour, plus extra for dusting
200g pitted dates
300 mL boiling water
1 tsp bicarbonate of soda
1/2 tsp vanilla essence
For the sauce
120 mL double cream 60 g butter, diced
60 g brown sugar
2 tbsp black treacle
1 tbsp golden syrup
Vanilla ice cream, to serve

Preheat the oven to 200˚C. Grease and flour 6 individual pudding moulds. Cream the butter and sugar together in a food processor until pale and fluffy. Add the golden syrup, treacle and eggs, a little at a time, and blend until smooth. Add the flour and blend, at a low speed, until well combined. Transfer to a bowl.
Meanwhile, blend the dates and boiling water in a food processor to a smooth purée. Stir in the bicarbonate of soda and vanilla. Pour the date mixture into the pudding batter and stir until well combined. Pour the mixture into the moulds and bake for 20-25 minutes, or until the top is springy and golden-brown.
To make the sauce, heat all of the ingredients in a pan, stirring occasionally, until boiling. To serve, remove the puddings from the moulds and place onto each of 6 serving plates. Pour over the sauce and serve with a scoop of vanilla ice cream.

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