Sticky Toffee Pudding
Sticky Toffee Pudding is a recipe with fresh ingredients from the Sweet Sauce category. Try this and other recipes from Spoonsparrow!
Ingredients
- 75 g dried dates
- 50 g dried plums
- 50 g Raisins
- 0.5 tsp Baking soda
- 60 g soft butter
- 175 g brown sugar
- 1 egg
- 225 g flour
- 1 tsp cinnamon
- 1 tbsp cocoa powder
- 1 tbsp vanilla essence
- 1 tsp Baking powder
- butter (for the pan)
- 300 ml whipping cream
- 120 g dark chocolate
- 20 ml whisky
- 40 g chopped cashew kernels
Instructions
-
1.
Preheat the oven to 180°C.
-
2.
Pour 250 ml boiling water over the plums, dates and raisins and let them soak for 1 hour. Drain and reserve the liquid. Roughly chop the fruit and set aside 2 tbsp for the sauce. Dissolve the baking soda in the reserved liquid. Cream the butter with sugar, then beat in the egg. Mix flour, cinnamon, cocoa, vanilla essence, soda water and baking powder, then fold into the batter. Fold in the drained fruit and pour the mixture into a greased pudding tin. Bake in the preheated oven for 35‑40 minutes.
-
3.
For the sauce, heat 100 ml cream with chopped chocolate until melted. Stir in whisky, nuts and remaining fruit, then let the sauce cool again. Warm the remaining cream and lightly whip it with an electric frother.
-
4.
To serve, pour the warm pudding from the tin onto a plate, cut into pieces and first drizzle with chocolate sauce, then top with whipped cream and serve.
