James' sticky toffee pudding
Method
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Preheat the oven to 200C/400F/Gas 6. Grease and flour 6 individual pudding moulds.
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Cream the butter and sugar together in a food processor until pale and fluffy. Add the golden syrup, treacle and eggs, a little at a time, and blend until smooth. Add the flour and blend, at a low speed, until well combined. Transfer to a bowl.
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Meanwhile, blend the dates and boiling water in a food processor to a smooth purée. Stir in the bicarbonate of soda and vanilla.
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Pour the date mixture into the pudding batter and stir until well combined.
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Pour the mixture into the moulds and bake for 20-25 minutes, or until the top is springy and golden-brown.
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To make the sauce, heat all of the ingredients in a pan, stirring occasionally, until boiling.
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To serve, remove the puddings from the moulds and place onto each of 6 serving plates. Pour over the sauce and serve with a scoop of vanilla ice cream.
Ingredients
- 55g/2oz butter, plus extra for greasing
- 170g/6oz demerara sugar
- 1 tbsp golden syrup
- 2 free-range eggs
- 2 tbsp black treacle
- 200g/7oz self-raising flour, plus extra for flouring
- 200g/7oz pitted dates
- 290ml/10fl oz boiling water
- 1 tsp bicarbonate of soda
- ½ tsp vanilla extract
For the sauce
- 110ml/4fl oz double cream
- 55g/2oz butter, diced
- 55g/2oz dark muscovado sugar
- 2 tbsp black treacle
- 1 tbsp golden syrup
- vanilla ice cream, to serve
Shopping List
James' sticky toffee pudding
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled
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