Sticky Toffee Pudding

December 1, 2009 9:41:55 AM PST
Chef Mark Payne of the Ritz-Carlton Chicago shares one of his family favorites -- sticky toffee pudding Ingredients

  • 4 oz butter
  • 12oz white sugar
  • 12 oz chopped dates
  • 12 oz self raising flour
  • 2 tsp bicarbonate of soda
  • 1 pint of water (2 cups)
  • 4 eggs
  • 1 teaspoon of vanilla essence

    Method

  • Cream butter and sugar until light and fluffy
  • Add eggs then flour
  • Cook dates in water for one minute, then add bicarbonate of soda
  • Allow to cool
  • Add dates to butter mixture with vanilla essence
  • Mix well, pour into well greased and flour dusted, 5 inch pudding basin
  • Cook 350 F for approximately 30 minutes in pre heated oven
  • Allow to cool for a few minutes, remove pudding
  • Serve with hot sauce and ice cream if you like

    Treacle Sauce

  • 7 oz heavy cream
  • 3 oz butter
  • 4 Tablespoons of black treacle
  • 3 oz dark brown sugar
  • 2 Tablespoons of golden syrup

    Method

  • Place all ingredients together in a pot, bring to a boil
  • Remove from heat


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