Salted Sticky Toffee Pudding Recipe

Salted-Sticky-Toffee-Pudding.jpg

IMG_0230IMG_0234 I'll be honest, if this is on the menu at a pub meal I will 9 times out of 10 order it, and half that time I am disappointed. Sometimes the cake can be dry or the toffee too sweet. Well look no further for the most perfect recipe of delicious gooey yumminess! The added sea salt flakes soak into the toffee and almost become candy like after a few hours.

Ingredients

250g bag whole Medjool dates, stoned

175g boiling water

1 tsp vanilla extract

200g self-raising flour

1 tsp bicarbonate of soda

1/2 tsp salt

2 egg

85g butter , softened

140g demerara sugar

2 tbsp golden syrup

For the toffee sauce

175g light muscovado sugar

50g butter, cut into pieces

225ml double cream

1 tbsp golden syrup

Sea salt flakes

Method

Chop up the dates quite small, put them in a bowl, then pour the boiling water over. Microwave on highest setting for 1.30 minutes or leave to soak for about 30 min. Mash a bit with a fork and allow to cool. Stir in the vanilla extract.

Line one small baking dish with parchment, I used this one 27cm by 18cm from Ikea .

Heat oven to 180C/fan 160C/gas 4.

While the dates are cooling, make the cake mix, combine the flour, bicarbonate of soda and salt together and beat the eggs in a separate bowl. Beat the butter and sugar together in a large bowl for a few mins until slightly creamy (the mixture will be grainy from the sugar). Add the eggs a little at a time, beating well between additions. Beat in the golden syrup then, using a large metal spoon, gently fold in the flour. 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. Pour into baking dish.

Meanwhile, put the sugar and butter for the sauce in a medium saucepan with half the cream. Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved. Stir in the black treacle, turn up the heat slightly and let the mixture bubble away for 2-3 mins until it is a rich toffee colour, stirring occasionally to make sure it doesn’t burn. Take the pan off the heat and beat in the rest of the cream.

Remove the cake from the oven. Leave in the dish for a few mins, then turn out onto cooling rack. You can serve now with the sauce drizzled over, but I would recommend  it will be even tastier and stickier if left for a day or two coated in the sauce. To do this, place the cake in a larger baking dish and pour the sauce over the top. Cover with a loose tent of foil so that the sauce doesn’t smudge (no need to chill). Sprinkle with a little sea salt a few hours before serving and allow to absorb the toffee sauce, the can be a bit too bitter if not left.

When ready to serve, heat oven to 180C/fan 160C/gas 4. Warm the puddings through, still covered, for 15-20 mins or until the sauce is bubbling. Serve them on their own, or with cream or custard.... or flowers!