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Sticky Toffee Pudding
Makes 8 Servings
*11 oz. stoned dates, cut in half
*2 tsp. bicarbonate soda
*3/4 pint water
*3 1/2 oz. butter
*9 oz. sugar
*2 medium eggs
*13 oz. soft flour
*2 tsp. baking powder
*9 oz. sugar, taken to a direct caramel
*6 oz. double cream
*2 1/2 oz. butter
*65ml (approx. 1/4 cup) vanilla sauce
*11 1/2 oz. clotted cream
*8 sprigs mint
*Icing sugar
1For the pudding, boil the dates, bicarbonate soda and water for 10 minutes.
2Cream the butter and sugar together and add the eggs slowly. Add 1/2 of the flour as well as the baking powder. Pour in the date mixture and mix well. Add the remaining flour and mix well.
3Butter and flour individual pudding moulds. Fill 3/4 full with the mixture. Place a silicone disk on top of each pudding and cover in cling film. Place in a tray and steam on full power for 45 minutes. Remove and allow to cool.
4When ready to serve, reheat gently in a steamer or turn out of the moulds and heat gently in a microwave and then place on a serving plate.
5When the sugar is at the caramel stage, add the cream and the butter. Stir well. This will give you butterscotch sauce.
6Drizzle the butterscotch sauce and the vanilla sauce over the puddings, spoon on the clotted cream and garnish with a sprig of mint and some icing sugar.
Ben Purton, Chef de Cuisine, Rib Room & Oyster Bar, The Carlton Tower, London, England