Sticky Toffee Pudding

Colin Cornwall, The Ship at Dunwich

www.shipatdunwich.co.uk

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Serves approx. 8 

INGREDIENTS

For the sauce (this needs to be made first):
425g soft brown sugar
128g unsalted butter
595ml of evaporated milk
For the pudding:
255g un-pitted whole dates
397ml of evaporated milk
15g bicarbonate of soda
85g unsalted butter
255g caster sugar
3 whole eggs
255g self-rising flour
Vanilla essence or seeds from 1 fresh vanilla pod

To make the sauce:

1.    Add the soft brown sugar, unsalted butter and evaporated milk all to a pan and warm gently until all melts and starts to come together. Stir continuously until it is uniform in colour. Set aside roughly a quarter of this mixture.
2.    Line a Pyrex dish with parchment paper and pour in the sauce (remembering to save some).


For the pudding:


1.    Put the second quantity if evaporated milk and the dates in a pan and bring to the boil. Add the bicarbonate of soda, turn down and leave to simmer
2.    Meanwhile cream together the butter and caster sugar, add the eggs and vanilla and mix. Fold in flour and then combine with date mix.
3.    Pour your mixture onto the caramel in the Pyrex dish and bake for 30-40 minutes at 160oC
4.    Remove from the oven and rest for 10 minutes. Serve by turning the pudding out so it’s upside down with caramel on top.
5.    Add a spoonful of caramel sauce to the top of the pudding and warm (10 seconds in a standard microwave) so it melts over
6.    Add a generous scoop of good quality vanilla ice-cream and serve