Dessert
Sticky toffee pudding
- Preparation time
- 1 h
- Servings
- 6 servings
Ingredients
- Dates — to buy200 g
- Water — to buy15 cl
- Bicarbonate de soude — to buy1 c. à c.
- Butter — to buy120 g
- Sugar — to buy150 g
- Egg — to buy2
- Flour — to buy200 g
- Baking powder — to buy1 c. à c.
- Cream — to buy15 cl
Preparation
Preheat the oven to 180°C and butter a cake tin.
Pit the dates and soak them in hot water with the bicarbonate of soda for 10 minutes, until well softened, then blend into a coarse purée.
In a bowl, beat the softened butter with the sugar until the mixture whitens and becomes fluffy.
Add the eggs one at a time, beating well between each, then fold in the sifted flour and baking powder, and finally the warm date purée.
Pour the batter into the tin and bake for 30-35 minutes, until a skewer inserted in the centre comes out clean.
While it bakes, make the toffee sauce: melt the remaining butter with the sugar and cream in a saucepan over low heat, stirring, until smooth and glossy, 4-5 minutes.
Turn out the warm cake, prick it in several places with a skewer and generously pour over the hot toffee sauce before serving.