Bake of The Week: Sticky Toffee Pudding
Who enjoyed last week’s Great British Bake Off new caramel challenge? We were surprised to see Tom go! He has been so close to being the star baker in previous weeks but he certainly got himself into a sticky situation with his caramel bakes.
After caramel week and discovering that tonight it’s pudding week, we’ve been craving a huge slice of sticky toffee pudding! You have too? Excellent! Follow our recipe and you’ll have one ready in no time!
- You will need:
- 55g butter
- 170g demerara sugar
- 1 tbsp golden syrup
- 2 eggs
- 200g self-raising flour
- 200g pitted dates
- 290ml boiling water
- 1tsp bicarbonate of soda
- ½ tsp vanilla extract
For the sauce:
- 110ml double cream
- 55g butter
- 55g dark muscovado sugar
- 2tbsp black treacle
- 1tbsp golden syrup
Preheat your oven to 200C or Gas mark 6 before you grease and flour your pudding tin.
Use a food processor to cream the butter and sugar together until it is pale and fluffy. Then, add the golden syrup, treacle and eggs a little at a time and blend until the mixture is smooth. Now add the flour and blend at a low speed until everything is well combined. Move this mixture into a bowl.
Now you need to blend the dates and boiling water into a purée, stirring in the bicarbonate of soda and vanilla. Once this is ready, pour into the pudding batter and mix together.
Pour your mixture into your pudding tin and bake for 20-25 minutes or until the top is springy and golden-brown.
Now it’s time to make the sauce!
Heat all of the ingredients together in a pan and stir occasionally until boiling. Pour the sauce over your freshly baked sticky toffee pudding and serve!
The only thing that’s left to do is decide whether you have cream or vanilla ice cream with your sticky toffee pudding!