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Sticky Toffee Pudding
Ingredients
- 3/4 cup strained orange juice
- Zest of 1 orange, finely chopped
- 6 oz pitted dates, chopped
- 1 tsp pure vanilla extract
- ¾ tsp baking soda
- 3 oz butter, softened
- 4 oz sugar
- ¼ cup brown sugar
- 2 eggs, lightly beaten
- 6 oz self-raising flour, sifted
- 1 tsp ground cinnamon
- For the caramel sauce
- 3/4 cup brown sugar
- 1/2 cup whipping cream cream
- 5 oz butter
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350F. Pam or butter six one cup ramekins or a 6 cup souffle dish. Set aside.
- Bring orange juice to the boil in small saucepan. Add zest and dates, turn off heat, and stir in vanilla and baking soda. Cool.
- Beat together butter and sugars using an electric mixer until light and fluffy. With the mixer going, drizzle in eggs a little at a time, beating well between each addition. The batter may look a little curdled at this time. Fold in flour and cinnamon, then the date mixture.
- Place ramekins on a baking tray and divide batter evenly between them. Bake about 25 minutes, or until a skewer inserted in middle comes out clean.
- To make the caramel sauce put all sauce ingredients in saucepan over medium heat, stir until smooth, then boil for three minutes. Keep warm.
- Cool puddings for five minutes before turning out.
- Pour caramel sauce over the top and serve with whipped cream.
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