Sticky Toffee Pudding With a BOOZY Kick

Sticky Toffee Pudding

 

The winter is officially here and everyone is craving something scrumptious and delicious. I know I’ve been hammering on these sweet treats these past couple of weeks and I promise some savoury delights shortly. Sugar is my main food group so beyond that, my skills wither and die just like everything else this winter.  Today I’m sharing my new and improved recipe for Sticky Toffee Pudding, an English staple. I gave it a bit of a tweak, with a boozy kick. This is truly such an easy recipe to follow and obviously the booze is optional so if you’re not up for the tipple in the toffee sauce just leave it out. See easy as pie or should I say pudding?  

Sticky Toffee Pudding

·         200g Dates – pitted & diced

·         200g Soft Brown Sugar

·         100g Unsalted Butter – softened

·         10ml Vanilla Essence – can be replaced with Vanilla paste

·         3 x Eggs

·         3Tbs of Golden Syrup

·         2Tsp Bicarb of Soda

·         1 x Shot of Brandy

·         200g Flour

For the extra lush a boozy sauce

·          2 x Shots of Brandy

·         100g Unsalted Butter

·         200g Soft Brown Sugar

·         3Tbsp of Golden Syrup

·         200ml Fresh Cream

Method:

Pre-heat the oven to 180 ͦC. Start off by mixing your chopped dates, Bicarb, vanilla, brandy and enough boiling water to cover the chopped dates, leave to soften one side. Start by creaming the butter and sugar with an electric mixer, adding one egg at a time till all 3 are added. Now slowly add the flour about 50g at a time to the mixer alternating with a quarter of the softened date mixture. Once everything is combine whisk on high for 2 minutes. Grease a large ovenproof dish about 20 -20cm and pour the mixture into the dish. Bake for 45 minutes till just cooked and a skewer comes out clean. Ten minutes before its time to take out the pudding start with the sauce. Place the butter, sugar and golden syrup in a medium sized pot over medium heat and bring the sugar mixture to a rapid boil. This will take a few minutes. Once all everything is boiling viciously, be careful and stand back as your pour in the fresh cream. This will splutter so be careful, once all the cream is added remove from the pot from the heat and stir a few times. Return it to the heat and bring to a boil. Once it boils, take the sauce off of the heat and only then add the 2 shots of brandy.  Remove the pudding from the oven and pour over the hot toffee sauce. Take a sharp knife and lift the sides of the pudding away so the sauce can soak into every corner of the pudding. Pop it back into the oven for 10 -15 minutes till the sauce is all but soaked up and slightly frothy look on the pudding.

Serve with lashings of cream, custard or even some ice cream.