- Treacle Toffee Pudding.jpg (54.06 KiB) Viewed 752 times
Preparation Time: 20 minutes
Cooking time: 35 minutes
Serves: 10 persons
This meal, if served as ten portions, provides 222 cals, 14g fat (of which 5g saturates), 2g sugar and 2.9g salt per portion.
Main Ingredients
- 200g (7oz) soft dried pitted dates, roughly chopped
- 200ml (7fl oz) boiling water
- 1 tsp bicarbonate of soda
- 75g (3oz) unsalted butter, softened, plus more for greasing
- 2 tbsp black treacle
- 50g (2oz) dark brown sugar
- 2 large free-range eggs, at room temperature
- 150g (5oz) plain flour
- 2 tsp baking powder
- 75g (3oz) Pecan/walnuts (optional)
For the sauce
- 150g (5oz) unsalted butter, softened
- 300g (11oz) dark brown sugar
- 1 tbsp black treacle
- 200ml (7fl oz) double cream, plus more to serve
Method
1. Preheat oven to 180°C/Fan 160°C/Gas Mark 4.
2. Put the chopped dates, boiling water and bicarbonate of soda into a bowl, stir and then leave for 10 minutes.
3. Cream the butter and black treacle, add the sugar and mix again - there should be no lumps.
4. Beat in 1 egg and when mixed, do the same with the other egg.
5. On the lowest speed of your mixer add the flour, baking powder and mix until there is a smooth batter.
6. Break up the soaked dates and tip with the water into the batter. Gently mix in the nuts (if using).
7. Pour into a buttered dish and bake for 30 - 35 minutes.
8. While the cake is baking, make the sauce - melt the butter, sugar and treacle over a low heat. Gently stir and when you can no longer feel the grittiness of the sugar, stir in the cream. Bring up the heat and remove when bubbling.
9. When the cake comes out of the oven, prick all over and pour ¾ of the sauce over the top so it's completely covered.
10. Keep a lid on the remaining sauce in the pan to keep it warm.
11. Let the pudding rest for about 20 minutes. Serve with the rest of the sauce and cream.
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