Sticky Toffee Pudding with Rosemary Toffee Sauce

by melathome

A British classic that is an all time favourite and this recipe truly does it justice. 

Sticky Toffee Pudding with Rosemary Toffee Sauce

A British classic that is an all time favourite and this recipe truly does it justice.  Cakes Sticky Toffee Pudding with Rosemary Toffee Sauce European Print This
Serves: 6
Nutrition facts: 200 calories 20 grams fat
Rating: 4.3/5
( 3 voted )

Ingredients

  • FOR THE PUDDING
  • 200g dates, chopped
  • 450ml water
  • 1 tsp bicarbonate of soda
  • 60g butter
  • 2 eggs
  • 150g soft brown sugar
  • 115g caster sugar
  • 180g self raising flour
  • 1 tsp vanilla bean paste
  • FOR THE TOFFEE SAUCE
  • 100g soft brown sugar
  • 100g golden syrup
  • 100g butter
  • 50ml double cream
  • A good pinch salt
  • 2 sprigs rosemary

METHOD

  1. Grease and parchment line a 20cm x 30cm baking tin. Preheat your oven to 180c/350f  
  2. Place the chopped dates and water in a small saucepan and bring to a boil. Simmer gently for around 10 minutes when the water should be syrupy.
  3. Meanwhile combine all the other pudding ingredients in a large bowl, and then pour in the dates and water. Mix every thing together and pour into the prepared tin.
  4. Bake for around 30 minutes or until a skewer comes out clean.
  5. While the cake is baking prepare the sauce. Place all the ingredients in a saucepan and bring to a boil. Boil for a couple  of minutes without stirring and the remove the rosemary.
  6. Serve the pudding hot from the oven with the toffee sauce poured all over and with vanilla ice cream.

You may also like

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Privacy & Cookies Policy