Recipe: Mouth-watering Sticky Toffee Pudding

This delicious recipe courtesy of Lilly Higgins and Bake Fest Galway is perfect for entertaining.

What’s great about the tasty dessert is that you can prepare them beforehand and then reheat.

“I just use muffin tins and line them with cases, it’s a lot easier than greasing and flouring all of the tins” says Lilly.

“Don’t forget to serve with an extra jug of toffee sauce and some freshly whipped cream! The sauce keeps in the fridge for weeks.”

 

Recipe

Makes 8-12 depending on tin size

 

Ingredients:

• 120g (4 1/2oz) dates, pitted & chopped
• 150g (5oz) sultanas
• 1 tsp bread soda
• 250ml water
• 60g (2oz) butter
• 185g (7oz) Self Raising Flour
• 125g (4 1/2oz) brown sugar
• 2 eggs, lightly whisked

 

Toffee Sauce:

• 140g (5oz) brown sugar
• 2 tbsp golden syrup
• 90g (3oz) butter
• 185ml cream

 

1. Preheat the oven to 180. Line a muffin tray with 8-12 paper cases (depending on size)
2. Put the dates, sultanas and 250ml water into a pan. Bring to the boil, remove from the heat and stir in the bread soda.
3. Add the butter and stir until melted.
4. Sift the flour into a bowl. Stir In the sugar. Make a well in the centre, add the date mixture and eggs. Combine well.
5. Divide the batter amongst the cake cases. Bake for 20 minutes until a skewer comes out clean.
6. To make the sauce; Put the golden syrup, cream, butter and sugar into a medium saucepan over a low heat.
7. Stir for 5 minutes until the sugar dissolves. Now increase the heat and bring to the boil.
8. Reduce the heat and simmer for 2 minutes.
9. To serve, pierce the warm cakes a few times with a skewer, pour over the sauce and serve with cold whipped cream.