Sticky Toffee Pudding

Name: Sticky Toffee Pudding
Yield: Makes 6 Mini Puds
Cuisine: British
Ingredients: 1 teaspoon bicarbonate of soda; 200 ml hot black tea; 2 tablespoons black treacle; 80 g butter; 2 eggs; 50 g muscovado sugar; 2 teaspoons baking powder; 150 g plain flour; 200 g dates; 1 tablespoon black treacle; 200 ml double cream; 150 g butter; 300 g muscovado sugar

Preparation info

Makes
6
Mini Puds

Difficulty
Easy

Appears in

The Hebridean Baker

By Coinneach MacLeod

Published 2021

About

There are no three words in the English language more beautiful than ‘sticky toffee pudding’; okay, maybe ‘I love you’ comes a close second! This is an indulgent pud that will make a weekend lunch with family end perfectly.

Ingredients

For the pudding

200 g dates
200 ml hot black tea
1

Europe
United Kingdom
Dessert
Lunch
Scotland
Vegetarian

Method

Chop up your dates and pour your hot black tea over them, then stir in the bicarbonate of soda and leave for 30 minutes.

Preheat your oven to 160°C/320°F.

Cream your butter and black treacle together. Then add your sugar, eggs, flour and baking powder and mix well.