However I was struck instantly with a problem - in fact a problem with pretty much every sticky toffee pudding recipe in the world! ........ Rob doesn't like dates, no scrub that, Rob doesn't like fruit, but occasionally likes raisins if they're in the right dish so I figured I would use raisins instead of dates. Then remembered a time when we had sticky toffee pudding before and there was fruit in it which he didn't like, drastic measures needed to be taken, I was determined to make this pudding! So out came the blender and I puréed the raisins into a paste and used as an alternative to dates - rather successfully because he didn't even notice! Score!!!!!!!!
The other substitution I made in this recipe was dark brown sugar for the muscovado sugar which worked fine too.
The result - one very tasty, quick and easy pudding! Thanks Spud!!!!!
Not the best photo in the world but it sure is one tasty pud!
Sticky Toffee Pudding
For the cakey bit:
200g plain flour
1 tsp baking powder
0.5 tsp salt
2 tblsp golden syrup
1 tsp bicarbonate of soda
75g unsalted butter
1 tsp vanilla extract
For the sauce bit:
125g unsalted butter
180ml double cream
pinch of salt
50 ml kahlúa (optional but lovely)
You’ll also need:
Baking tin - Daily Spud used 26cm x 18cm x 3cm. I halved the recipe and used 12cm diameter x 5cm depth
1. Preheat the oven to 180C and grease the baking tin.
2. Whisk the flour, baking powder and salt together and set to the side.
3. Bring the raisins and water to a boil over a medium-high heat, then reduce the heat and simmer for 5 minutes.
4. Remove from the heat and add the golden syrup. Stir well to combine.
5. Add the bicarbonate of soda - the mixture will froth up.
6. Cream the butter until light and fluffy, then add the
7. Add the eggs one at a time and beat well to combine, then stir in the vanilla.
8. Add half the flour and mix to combine.
9. Add the
10. Scrape the mixture into the tin and bake for about 25 minutes or until a toothpick inserted into the centre comes out fairly clean.
11. To make the sauce, melt the butter and sugar together in a small saucepan over a medium heat, stirring often as the butter melts and the sugar dissolves.
12. Add the cream and (if using) kahlua, bring to a boil, reduce the heat and simmer for about 5 minutes, stirring continuously and allowing the sauce to reduce and thicken.
13. Serve warm slices of the pudding, spooned over with the warm toffee sauce.