I’m in a bit of a baking mood, so I dug out my old cook book from when I worked in the kitchens a couple of years ago and I have rediscovered the recipe I always used to use!
So for the perfect sticky toffee pudding and toffee sauce, read below! 🙂
875g self raising flour 875g brown sugar
875g dates 770g water
100g bicarbonate of soda 250g butter
The amount of each ingredient may seem a little excessive, but this recipe made a large tin which was then cut down into 24 individual portions. Halve the recipe to make 12 portions and so on.
1) Cook the dates, water and bicarbonate of soda until mushy in a large pan covered with cling film. When you first put the ingredients in they should take up not even a quarter of the depth of the pan. As they cook out they will rise up quite a lot because of the bicarb – you don’t wanna be cleaning that off your hob.
2) Whilst the dates are cooking, cream the butter and sugar together until lighter in colour. Occasionally stir the date mixture but remember to be careful of the steam when peeling back the cling film. It hurts, trust me. So does deep fat frying your finger, don’t do that either – incase that was your next task.
3) Slowly add the eggs to the sugar and butter mixture. By the time the eggs are added the dates should be cooked – you should turn off the gas and remove the cling film so they can cool.
4) Sieve the flour and fold into the butter mixture, then fold in the dates, making sure you get right to the bottom of the bowl so everything is combined.
5) Transfer the mixture into a lined and greased tin, the size of the tin will obviously vary depending on whether you halved the recipe or not. If not, just use a standard catering tray bake tin. It should take about 45 mins to an hour for the 24 portion recipe.
When testing to see if it is cooked, insert a clean knife into the middle of the tray bake, if it comes out clean it should be done. Another way of testing this is to give the tin a little shake – you want the pudding to wobble very slightly, but if its wobbling around like jelly leave in for another 10 mins.
For the sticky toffee sauce:
250g brown sugar 5tbsp golden syrup
100g butter Double cream
1) Put everything except the cream on the heat until the everything is thoroughly combined – there should be no lumps of butter and you shouldn’t be able to feel any undissolved sugar at the bottom of the pan with your spoon.
2) The sauce looks very dark at this point and just isn’t appealing at all. This is where the cream comes in – pour the cream in very slowly, constantly stirring, until the sauce becomes lighter in colour. It’s completely up to you how much you add.
The sauce recipe is also for 24 portions, so you could always halve it or keep it in the fridge – it lasts quite a while!
When your tray bake is cool, flip it out of the tin. I usually let it cool completely before removing it as it could break as it’s so large. The edges of the pudding will be a little crispy and not taste good at all, so you need to cut about an inch off each side – then gently score the pudding into 24 portions making sure that they are all even and cut it up!
If you are making the sticky toffee pudding in advance, wrap each portion in cling film and then microwave in the cling film for 2.30 minutes just before serving – be careful when unwrapping them, they’ll be very hot. You can also microwave the sauce, but do this in 30 second intervals as you don’t want it to boil and separate.