Sticky Toffee Pudding Recipe
With Whipped Salted Crème Fraîche
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Ingredients
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Sticky Toffee Pudding
Method
Preparation
Prepare the Dates
In a bowl, combine the pitted dates with boiling water and let it steep for about 30 minutes until softened. After steeping, blend the mixture until smooth and set aside.
Make the Batter
In a separate bowl, cream together the unsalted butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and the blended date mixture.
Combine Dry Ingredients
Sift the self-raising flour and baking soda into the wet mixture, folding gently until just combined.
Bake the Pudding
Preheat the oven to 180°C (350°F). Pour the batter into a greased baking dish and bake for 30-35 minutes or until a skewer inserted in the center comes out clean.
Prepare the Toffee Sauce
In a saucepan, combine the heavy cream, dark brown sugar, and salt. Heat on medium until the sugar dissolves and the sauce thickens slightly, about 5-7 minutes.
Serve
Once the pudding is baked, remove it from the oven and pour some of the warm toffee sauce over the top. Allow it to soak in for a few minutes before serving with whipped salted crème fraîche.
