Sticky Toffee Pudding with Whisky Sauce

Sticky Toffee Pudding with Whisky Sauce
Print Recipe
Servings
8 persons
Servings
8 persons
Sticky Toffee Pudding with Whisky Sauce
Print Recipe
Servings
8 persons
Servings
8 persons
Ingredients
Servings: persons
Instructions
  1. Pre heat oven to 175°C
  2. Place eggs, flour, butter and sugar in a bowl with the baking powder and bicarb and beat together until smooth and glossy.
  3. Drain the moistened dates (retaining the liquor) and add coffee and vanilla.
  4. Fold the date mixture into the cake mixture, adding sufficient of the saved liquor to make a very moist consistency.
  5. Pour into a deep buttered 23cm (9”) cake tin.
  6. Bake for 1–1½ hours or so until well risen and set. A skewer should come out clean, not sticky. A larger tin will give a shallower cake in a shorter cooking time of 25mins or so.
  7. For the Whisky Sauce...
  8. Whisk together in a pan the butter and sugar then add the cream and whisky. Serve warm over cake.
Recipe Notes

You can also make individual puddings in muffin tins that will also bake in a shorter time. They also freeze beautifully.

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