Sticky Toffee Pudding – Willey’s Weekly Bake 195

F3EAF330-D9BC-41AA-944D-4B777FD8681B

Another week another bake. I know this bake probably isn’t what everyone thinks of during a warm spring/summer but I am running out of ideas and I fancied this little treat! I have adapted the recipe I originally used as Black treacle makes for a far more superior STP!

Ingredients for Pudding

  • 100g Dates
  • 35g Butter
  • 25g Dark Brown sugar
  • 1 Egg
  • 1bsp Black Trecale
  • 75g Self Raising Flour
  • 1 tsp of baking Powder

Ingredients for sauce 

  • 75g Butter
  • 150g Dark brown sugar
  • 1/2 tbsp of Black Treacle
  • 120ml of Double cream

Method 

  1. Preheat the oven to 180 degrees celsius.
  2. Chop the dates into small pieces and soften in 100ml boiling water.IMG_7749
  3. Beat together the butter and sugar until light and fluffy and add the black treacle. IMG_7750
  4. Add the dates and water into mix along with the eggs, flour, and baking powder and mix well until no lumps. IMG_7751
  5. Add the milk to loosen the mixture.
  6. Add the mixture into 4 ramekins. IMG_7752
  7. Place the ramekins in a baking tray and half fill with water.
  8. Bake in the oven for 20-25 minutes until soft on top.
  9. Make the caramel by melting the butter and sugar on a low heat until fully dissolved.
  10. Then stir in the double cream and stir continuously until well combined.
  11. Pour over the puddings and enjoy with cream or ice cream.

F62DF217-E91A-44CB-BE20-D9B1FC9E1208523A76AB-93E5-4948-B95B-A99699DB4EB8

E6C18BAE-1F0C-4297-A672-1C2091E86CE2

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s