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

  1. Preheat oven to 350F. Pam or butter six one cup ramekins or a 6 cup souffle dish. Set aside.
  2. Bring orange juice to the boil in small saucepan. Add zest and dates, turn off heat, and stir in vanilla and baking soda. Cool.
  3. 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.
  4. 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.
  5. To make the caramel sauce put all sauce ingredients in saucepan over medium heat, stir until smooth, then boil for three minutes. Keep warm.
  6. Cool puddings for five minutes before turning out.
  7. Pour caramel sauce over the top and serve with whipped cream.