Recipe of the month – Sticky Toffee Pudding
Now this is comfort food. An all time favourite winter treat of ours, this is something we just had to have on our christmas menu this year, that gooey sweetness that no-one can resist, this is the soul food project sticky toffee pudding. Here’s how we make it but if you don’t want to go through all that effort, pop by THE CHURCH and we’ll sort you out.
- 175g medjool dates, stoned and roughly chopped
- 1 tsp bicarbonate of soda
- 50g unsalted butter, softened
- 80g dark muscovado sugar
- 80g eggs, beaten
- 80g self raising flour
- Pinch of allspice
For the sauce:
- 50g butter
- 120g caster sugar
- 140ml double cream
1. Pre-heat the oven to 180C. Line a baking dish with parchment.
2. Put the dates and bicarbonate of soda in a heatproof dish and cover with the boiling water, leave to soften while you prepare the rest of the pudding.
3. Beat together the butter and sugar until fluffy, and then beat in the eggs, a little at a time. Stir in the flour, baking powder, cloves and a pinch of salt until well combined, and then add the dates and their soaking water and mix well.
4. Place the pudding batter in the lined baking dish and in the oven for thirty minutes. Check with a toothpick in the centre to see if the cake is cooked – if it comes up clean then it is done.
For the sauce place the sugar in a pan until it starts to caramelize; wait until it’s a deep drown colour but don’t let it get too dark and burnt. Carefully add the butter and let the caramel react, then the double cream. Stir slowly with a whisk until the cream is fully incorporated and the caramel is not hardened by the addition of cool liquids. You should have a silky and delicious sauce now.
Once your pudding is cooked and cooled portion it up and drizzle with the toffee sauce, serve with ice cream and indulge. It’s Christmas you’re allowed now.