14 - 18 JUNE 2017 - REGENT'S PARK
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Sticky Toffee Pudding

Serves: 4

Cooking time: Prep 50mins Cook 30mins

Difficulty: Easy

Ingredients

Toffee Pudding

  • 225g dates
  • 175ml water
  • 20ml vanilla extract
  • 175g self-raising flour
  • 1tsp bicarbonate of soda
  • 2 x eggs
  • 85g unsalted butter
  • 140g demerera sugar
  • 2tsp treacle
  • 10ml whole milk
Treacle sauce
  • 300ml double cream
  • 100g dark muscovado sugar
  • 85g unsalted butter
  • pinch of sea salt
Glittered berries
  • Grapes or cranberries
  • 1 egg white
  • Edible glitter (available from specialist shops)
  • Gold leaf

Stone and chop the dates until quite small, put them in a bowl, then pour boiling water over them. Leave for about 30 minutes until cool and then mash slightly with a fork. Stir in the vanilla extract.

Butter and flour seven mini pudding tins (each about 200ml/7fl oz) and sit them on a baking sheet. Heat oven to 180C/fan 160C/gas 4.

While the dates are soaking, beat the butter and sugar together in a large bowl for a few minutes until slightly creamy (the mixture will be grainy from the sugar). Add the eggs a one at a time, beating well between additions. Beat in the black treacle then, sieve in the flour and bicarbonate of soda. Using a large metal spoon, gently fold in the flour, followed by the milk, being careful not to overmix. Stir the soaked dates into the pudding batter. The mix may look a little curdled at this point and will be like a soft, thick batter. Spoon evenly between the tins (they should be just over half full) and bake for 20-25 minutes, until risen and firm.

While the puddings are in the oven, make the toffee sauce. Add all of the ingredients to a pan and heat gently until everything has combined, stirring occasionally. Bring to the boil and bubble until toffee coloured.

For the glittered grapes, dip each grape in the egg white and then over in edible glitter. Carefully remove the puddings from the moulds, using a palette knife to loosen the edges. Turn onto a plate and pour over the toffee sauce. Adorn with glittered berries and golf leaf.

Ingredients

Toffee Pudding

  • 225g dates
  • 175ml water
  • 20ml vanilla extract
  • 175g self-raising flour
  • 1tsp bicarbonate of soda
  • 2 x eggs
  • 85g unsalted butter
  • 140g demerera sugar
  • 2tsp treacle
  • 10ml whole milk
Treacle sauce
  • 300ml double cream
  • 100g dark muscovado sugar
  • 85g unsalted butter
  • pinch of sea salt
Glittered berries
  • Grapes or cranberries
  • 1 egg white
  • Edible glitter (available from specialist shops)
  • Gold leaf

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