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: 5.0/5
( 2 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.

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