WE are off for a bit of indulgence this week’s FFT Reader Recipe comes from Bron in Coonagh who offers us a real sticky treat.
Sticky Toffee Pudding
WHAT YOU NEED:
180 g dates, stoned and chopped
320 ml water
1 tsp baking soda
50 g butter
160 g sugar
2 eggs
180 g self-raising flour
2 tbsp rum
for the toffee sauce:
140 g sugar
50 g butter
320 ml cream
25 g toasted hazelnuts, chopped (or Pecan nuts)
WHAT TO DO:
Preheat the oven to 180degC (350degF/ gas mark 4) or for a fan oven 160degC.
Place the pan on a medium heat and spoon in the chopped dates. Pour in the water, stir, add the baking soda and bring to a simmer. Cook gently for 4-5 minutes, stirring frequently to prevent the liquid from overflowing and remove from the heat.
Add the sugar and butter to the mixer. Start blending slowly, then speed it up to whip until well combined.
Whilst still blending, add one egg. Stop and scrape the mixture from the sides of the bowl.
Start to blend again, add the other egg and whip it into a creamy paste.
Add the dates with the liquid and the rum and slowly begin to blend. Add the flour little by little, turn up the speed and blend into a creamy, smooth liquid.
When it’s reached the right consistency, take out the head of the blender and remove the bowl.
Pour the mixture into the loaf tin – (or place in a square tin for Brownie style chunks)
Place the tin in the centre of the preheated oven and bake for 40-45 minutes. Pierce the centre with a toothpick. If it is dry, it’s ready to remove.
To make the toffee sauce;
Place a small pan on a medium-high heat and let it warm through. Add the sugar and allow it to melt and caramelise slowly.
Once it begins to caramelise, begin to mix from the sides in and be careful that it doesn’t burn.
When a rich, dark brown colour, add the butter and stir it in. Then add the cream, (The toffee will ‘clump together’ – but don’t panic it will melt out again) stir, let it simmer for a short while and remove it from the heat.
To Serve:
Remove the pudding from the tin and place it onto the chopping board. Cut it into generous chunky slices. If it’s still hot be careful while cutting as it’s more prone to breaking.
Place a chunk of sticky toffee pudding onto a serving plate, spoon over the toffee sauce, sprinkle chopped hazelnuts on top and serve with a scoop of vanilla or caramel ice cream
