Day 22: Sticky Toffee Pudding

I live in Scotland, so this is a dessert that definitely reigns supreme. I think the indulgent sweet pudding is also a great option for a Christmas dinner dessert, especially if you are like me and don’t like Christmas Pudding (fruit cake is just not that nice, sorry).

I thought I would post it in time, that it would be possible to use the recipe for this Christmas. I did just that a few days ago and used it for our belated Sinterklaas/Christmas celebrations with Js parents.

While it is a heavy and rich dessert, it is also nice because it is easy to give yourself just a small serving if you are all stuffed up with Christmas Turkey already.

It is never going to win for most elegant looking dessert, but with a bit of cream poured over top, I just think you would struggle to beat it!

I made ours without dates, as I am not a big fan of them, but I have included them as optional in the recipe below if you want to make the more traditional pud.

Sticky Toffee Pudding

This recipe makes one tray and is 261 calories if you divide it into 8 servings (without the dates)!

dsc_0123

Ingredients:

  • 100g dark muscovado sugar
  • 175g self-raising flour
  • 1/2 cup semi-skimmed milk
  • 1 egg
  • 1 tsp vanilla extract
  • 50g butter (melted)
  • 200g chopped dates (optional)
  • 200g dark muscovado sugar
  • 25g butter (in at least 10 pieces)
  • 2 cups boiling water

 

Preparation:

  1. Preheat the oven to 190 C and grease a roasting dish (or similar) that has a 6 cup capacity.
  2. Combine the 100g of sugar and flour in a large bowl.      dsc_0116
  3. In a separate container, combine the milk, egg and vanilla and whisk together.
  4. Add the melted butter to the liquid, making sure to whisk it well so the egg doesn’t cook.                                                    dsc_0117
  5. Add the liquid ingredients to the dry ones and mix well with a wooden spoon until combined.                  dsc_0118
  6. If using dates, fold them in.
  7. Scrape the mixture into the baking dish, spreading it evenly. It won’t look like a lot, but it grows.                                      dsc_0119
  8. Sprinkle the 200g of sugar and the lumps of butter evenly over the top of the batter.
  9.  Pour the boiling water over the top. I know this sounds crazy, but its correct. dsc_0122
  10. Bake in the oven for 45-55 minutes, until the top of the pudding is springy and spongy and the butter, sugar and water have formed a nice sauce.
  11. Remove from the oven and serve hot with cream or vanilla ice cream.

dsc_0124

Hope you enjoy this lovely and sticky sweet mess! This is one of my favourite desserts!

Here is a printer friendly version:

Sticky Toffee Pudding

Ingredients:

  • 100g dark muscovado sugar
  • 175g self-raising flour
  • 1/2 cup semi-skimmed milk
  • 1 egg
  • 1 tsp vanilla extract
  • 50g butter (melted)
  • 200g chopped dates (optional)
  • 200g dark muscovado sugar
  • 25g butter (in at least 10 pieces)
  • 2 cups boiling water

Preparation:

  1. Preheat the oven to 190 C and grease a roasting dish (or similar) that has a 6 cup capacity.
  2. Combine the 100g of sugar and flour in a large bowl.
  3. In a separate container, combine the milk, egg and vanilla and whisk together.
  4. Add the melted butter to the liquid, making sure to whisk it well so the egg doesn’t cook.
  5. Add the liquid ingredients to the dry ones and mix well with a wooden spoon until combined.
  6. If using dates, fold them in.
  7. Scrape the mixture into the baking dish, spreading it evenly. It won’t look like a lot, but it grows.
  8. Sprinkle the 200g of sugar and the lumps of butter evenly over the top of the batter.
  9.  Pour the boiling water over the top. I know this sounds crazy, but its correct.
  10. Bake in the oven for 45-55 minutes, until the top of the pudding is springy and spongy and the butter, sugar and water have formed a nice sauce.
  11. Remove from the oven and serve hot with cream or vanilla ice cream.
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