Sticky Toffee and Date Pudding (Alison Coulling)Weight and temperature equivalents here.
INGREDIENTS
FOR THE PUDDING100g chopped dates90 ml boiling water1/2 tsp vanilla extract35g softened butter65g demerara sugar (Note: Demerera sugar is like turbinado or light brown.)1 egg1 tsp black treacle (Note: blackstrap molasses is close to black treacle.)75g self-raising flour (Note: If you can't find self-raising flour, the amount here is 2/3 cup cake flour, 3/4 teaspoon baking powder, and a pinch of salt.)1/2 tsp bicarbonate of soda (Note: Bicarbonate of soda is baking soda.) 60 ml milk
FOR THE SAUCE25g butter75g dark brown sugar120 ml double cream (Note: Double cream is heavy cream.) 1 tbsp black treacle
TO SERVECreme fraiche, frozen
METHOD
1. In small bowl, soak dates with boiling water and vanilla extract for 5 minutes then drain and mash.2. Cream together butter and demerara sugar.3. Beat the egg, add to butter mixture then beat in the treacle.4. Fold in 1/3 of the flour and all the bicarbonate of soda.5. Add half the milk and repeat continuously adding the milk and flour until it is all used then stir in the mashed dates.6. Spoon in the date/treacle mixture into ramekins and bake for 20-25 minutes at 180 degrees Celsuis.7. To make the sauce, melt the butter, sugar and half the cream, bring to the boil and simmer for about 5 minutes until sugar has dissolved.8. Stir in the black treacle, turn up the heat and let mixture simmer for 2-3 minutes, stir occasionally.9. Remove from heat and add rest of cream10. To serve, turn the pudding out and cut off top. Place upside down on a plate. Pour 2 tablespoons of toffee sauce over the top and serve with a dollop of semi-frozen creme fraiche and a shot of rum.