Readers, meet the World's BEST Sticky Toffee Pudding.
Oh, yeah - you read it right. This is the best Sticky Toffee pud in the WORLD.
You see, not only is it pretty fool-proof to bake, but this pudding is far superior to any shop-bought version you'll ever stumble across. I also guarantee that, despite its simplicity, it will knock most restaurant Sticky Toffees out of the water too.
Adapted from BBC Good Food, this is quite simply heaven in a bowl. Deliciously comforting, pleasure-inducing and toe-curlingly wonderful heaven in a bowl.
Anyway, this Sticky Toffee pudding is perfect for cosy nights in front of the fire or telly. Served up with creamy vanilla custard, it's the best autumn and winter food you'll ever make.
Sam x
P.S For a really intense sticky toffee, make this recipe the day before serving to allow the sauce to soak into the pudding - delicious!
WORLD'S BEST STICKY TOFFEE PUDDING
Ingredients:
225g chopped and pitted Medjool dates, soaked in 175ml of black tea
1 tsp vanilla extract
175g self-raising flour
1 tsp bicarbonate soda
2 eggs
85g unsalted butter, at room temperature
140g demerara sugar
2 tbsp treacle
100ml full-fat milk
For the sauce:
175g light muscovado sugar
55g butter
250ml double cream
1 tbsp treacle
Method:
1) Preheat the oven to 160C, then grease and line a brownie tin. Leave the dates to soak in the tea for 20 minutes, before adding the vanilla extract.
2) in the meantime, start making the sponge. Mix together the flour and bicarb, then set aside. In a separate bowl, beat the butter and sugar together for 5 minutes or until fluffy. Add in the eggs, one at a time, beating well between each addition, then add the treacle and combine.
3) Fold in one third of the flour mixture, then one third of the milk. Repeat each step until the flour and milk is used up. Now, add the chopped dates and the remaining tea mixture, then stir until combined. Pour into the prepared tin and bake for around 40 minutes, or until a skewer comes out clean.
4) While the sponge is cooking, make the sauce by melting the butter, sugar and half the cream in a pan. Slowly turn up the heat and bring to the boil, stirring until the sugar has dissolved. Add the treacle and allow the sauce to continue to bubble for a further two minutes, then remove from the heat, leave to cool for a minute, and stir in the remaining cream.
5) Once the sponge has cooked, cut into portions and coat with the sauce. Pour cream or custard over and enjoy.
