James Martin’s Sticky Toffee Pudding (serves 6)

Sticky Toffee Pudding by The Fat Foodie

Sticky Toffee Pudding by The Fat Foodie

When it comes to desserts, sometimes you just want to eat something comforting that’s got an unreasonable amount of sugar and fat in it in the form of a really good cake with a well-flavoured sticky sauce to accompany it. There’s only one pudding in my book that fits this bill and it’s sticky toffee pudding.

This is a James Martin recipe for a sticky toffee pudding that’s truly to die for. Initially when I was making it I was really concerned about how liquid the mixture was because of the watery date paste it asks you to add, but it turned out really well. It’s a recipe which creates a really dark, fudgy, moist cake that acts as a lovely contrast to the light, creamy, caramelly butterscotch and it soaks up the sauce beautifully.

It’s really easy to make this cake (and the butterscotch sauce) and it smells wonderful while it’s baking in the oven, filling the kitchen with a syrupy, vanilla fug which teases you right up until it’s baked. I made this for a family dinner and it was very well received. But then again, what weirdo doesn’t like sticky toffee pudding?

Ingredients for the cake:

55g butter

170g brown sugar

1 tbsp golden syrup

2 eggs

2 tbsp treacle

200g self-raising flour

300g dates (chop 100g of the dates into small pieces, but leave 200g whole)

290ml boiling water

1 tsp bicarbonate of soda

1/2 tsp of vanilla extract

For the butterscotch sauce:

110ml double cream

55g butter

55g dark brown sugar

2 tbsps treacle

1 tbsp golden syrup

Method:

To make the cake:

Preheat the oven to 190°C, 375°F, gas mark 5.

Prepare a baking tin or individual moulds.

Blend 200g of the dates with the boiling water until it is a paste.

Cream the butter and sugar together and then add the golden syrup, treacle, vanilla, eggs and mix.

Add the flour and bicarbonate of soda and mix.

Stir the dates into the mix.

Pour the cake mix into the baking tin or individual moulds.

In the case of individual puddings in moulds, cook in the oven for 20-25 minutes, or until the tops are springy and golden-brown. For a whole cake cook for around 30-40 mins, but you’ll know it’s cooked if a skewer pushed into the centre of the cake comes out clean.

To make the sauce:

Put all of the sauce ingredients in a saucepan and bring to a gentle boil, stirring occasionally. Let it boil for a couple of minutes and then take it off the heat.

Serve the cake warm with a generous drizzle of butterscotch sauce and (should you fancy a cold contrast with the hot sauce) ice cream.

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