Sticky Toffee Pudding with Whisky Sauce
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Sticky Toffee Pudding with Whisky Sauce
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| Servings |
| 8persons |
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Ingredients
- 100g soft butter
- 75g soft brown sugar
- 75g muscovado sugar
- 3 eggs
- 225g flour
- 2tsps baking powder
- 1tsp bicarbonate of soda
- 225g stoned dates choppedsoaked for at least an hour in 250mls of boiling water
- 2tbsps brewed coffee
- 1tsp vanilla essence
- For the Topping
- 75g brown sugar
- 50g butter
- 3tablespoons double cream
- 1measure Whisky
Instructions
- Pre heat oven to 175°C
- Place eggs, flour, butter and sugar in a bowl with the baking powder and bicarb and beat together until smooth and glossy.
- Drain the moistened dates (retaining the liquor) and add coffee and vanilla.
- Fold the date mixture into the cake mixture, adding sufficient of the saved liquor to make a very moist consistency.
- Pour into a deep buttered 23cm (9”) cake tin.
- 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.
- For the Whisky Sauce…
- 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.