Sticky Toffee Pudding from The Waterlot Inn

Ingredients

Yield:

28 servings

• Pudding Ingredients

  • 1 3/4 cups water
  • 1 cup dates (dry)
  • 1 1/2 tbsp baking soda
  • 6 tbsp butter
  • 1 1/4 cups sugar
  • 2 cups flour
  • 1/4 tsp ground ginger
  • 3 eggs, at room temperature

• Toffee Sauce Ingredients

  • 3 sticks butter
  • 2 1/2 cups brown sugar
  • 2 cups heavy cream
  • 1/2 tsp vanilla

Preparation

Difficulty:

Difficult

Time:

60 Minutes

Total Time:

 

1. Sticky Pudding Preparation

   1. Bring dates and water to a boil and simmer for 5 minutes.
   2. Remove dates and water from heat and add baking soda.
   3. As the mix will foam up, let stand and ferment for 30 minutes.
   4. Meanwhile, cream the butter and sugar together.
   5. Add the eggs one by one into the butter, and sugar mixture.
   6. Sift remaining dry ingredients together and fold into the butter egg mixture.
   7. When ready, fold butter egg mixture in the date mixture and mix until well blended together. The mix will be quite runny. Then add all the remaining dry ingredients
   8. Line a 9"x 9" cake pan with parchment paper, spray the paper slightly with a cooking spray and fill with the mixture.
   9. Wrap tightly with plastic wrap and bake in a water bath for about 1 hour, or until the middle of the pudding is set, at 350F.

2. Toffee Sauce Preparation

   1. Place the butter and brown sugar in a saucepan on low heat.
   2. Heat until the butter melts and the sugar dissolves.
   3. Add the cream and vanilla and bring to a boil; simmer 5 minutes.