John Toveys Sticky Toffee Pudding Recipes

STICKY TOFFEE PUDDING

Steps:

• Preheat the oven to 350F, grease and flour a 7 x 10-inch baking dish.
• Soak the dates in boiling water for 15 minutes to soften. Drain and blend until you get a smooth paste.
• Add the date paste to a large bowl along with the dark brown sugar, eggs, vegetable oil, milk and salt. Stir together with a whisk until smooth. Add the baking powder, baking soda and flour. Stir until just smooth.
• Pour the batter into the prepared baking dish. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
• Meanwhile make the sauce:.
• Place the sugar, butter and half of the cream into a pot. Place over a medium heat and stir until it comes to the boil. Turn the heat down to medium low and let the mixture simmer for 2-3 minutes until smooth and slightly thickened. Take off the heat and stir in the remaining cream.
• Cut the cake into 8 portions and serve warm with the warm toffee sauce. You can add a scoop of vanilla ice cream or whipped cream as well.

UDNY ARMS STICKY TOFFEE PUDDING

Steps:

• For the Pudding:.
• Cream butter and sugar until white and fluffy.
• Beat in eggs gradually.
• Fold in flour.
• In a separate bowl pour the boiling water over the dates and soda.
• When water is absorbed add other ingredients and cream mixture.
• Bake in 9" x 13" cake pan in moderate hot oven (350 F) for 40 minutes.
• For the Sauce:.
• Mix all ingredients and bring to a boil.
• Poke holes in top of cake and pour half of mixture over top, allowing sauce to soak into cake.
• Brown under grill before serving.
• Keep remaining sauce hot and spoon onto still warm pieces of cake cut into 3" squares.
• Top with whipped cream.