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Sticky Toffee Pudding

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  • 12-10-2010 2:26pm
    #1
    pikachucheeks
    Closed Accounts Posts: 5,488 ✭✭✭


    Does anyone have a good recipe for this?

    I can make the toffee sauce to drizzle over it easily, but I find the cake really difficult to make. I never seem to get it quite right!


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    #2
    catho_monster
    Registered Users Posts: 1,479 ✭✭✭catho_monster


    Check out this thread...
    http://www.boards.ie/vbulletin/showthread.php?t=2055928808


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    #3
    pikachucheeks
    Closed Accounts Posts: 5,488 ✭✭✭pikachucheeks


    Oh, thanks! I didn't even see that thread :o

    I'll check it out now and probably have a bash at making one later!


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    #4
    Sigma Force
    Registered Users Posts: 5,132 ✭✭✭Sigma Force


    This is the one I use, it's so yum. It's basically butter scotch sauce and there's enough in the recipe to keep a load of butter scotch in the fridge for a good few weeks to put on ice cream which is yum!

    The dates just melt in and make it so nice.

    300ml (½ pint) boiling water
    150g (5oz) chopped dates
    100g (4oz) dark chocolate 100g (4oz) butter, softened
    150g (5oz) soft light brown sugar or light muscovado sugar
    3 eggs
    225g (8oz) plain flour
    1tsp bicarbonate of soda
    1tsp baking powder
    For the toffee sauce
    275g (10oz) golden syrup
    275g (10oz) light brown sugar
    100g (4oz) butter
    225ml (8fl oz) cream
    ½ tsp vanilla extract

    Method
    Preheat the oven to 180°C (350°F, gas mark 4). Grease the sides of a 20cm (8in) diameter spring-form tin and line the base with a round disc of greaseproof paper.
    Put the water in a saucepan, reduce to a simmer and soak the dates in it for 10 mins. At the same time, melt the chocolate in a bowl sitting over a saucepan of simmering water (also known as a bain marie).
    Cream the softened butter and sugar in a large bowl until pale and soft. Beat in the eggs one by one and then mix in the melted chocolate. Sift in the flour, bicarbonate of soda and baking powder, then add the dates and the soaking liquid and stir to mix. Pour the mixture into the tin and bake in the oven for 1 hr or until a skewer comes out clean when inserted into the centre. Allow to cool slightly before transferring to a plate.

    To make the toffee sauce, put all the ingredients into a saucepan on a high heat and boil them for 4-5 mins, stirring regularly, until they are smooth.
    To serve, place the cake on a large serving plate (with a rim or a lip around the edge) and pour some of the hot toffee sauce over the top. Serve the remaining sauce in a jug or bowl on the side.


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