Sticky Toffee Pudding
When it comes to Christmas, my family usually makes cookies and serves eggnog and ice cream on the holiday itself. But this past Christmas I found myself wanting to make something different. I had been hoarding a can of Lyle's Golden Syrup for months, waiting for the opportunity to use it in a recipe, and Christmas seemed like the perfect occasion to crack into the sticky stuff and make a pudding.
This recipe is from the brand itself, and I've preserved the original instructions, which use the metric system.
The caramel sauce will be thin, but it's meant to be. Rather than a topping, it's more of a soak for the cake, making each bite a luscious experience.
INGREDIENTS
- 210g Self raising flour
- 210 g Dates, finely chopped
- 300 ml Water
- 11/4 tsp Baking-soda
- 210 g Unsalted butter, softened
- 60 g Lyle's Golden Syrup
- 180 g Light soft brown sugar
- 11/4 tsp Pure vanilla extract
- 125 g eggs at room temperature
- - 90 g butter
- 115 g Lyle's golden syrup
- 90g brown sugar
- 180g heavy cream
DIRECTIONS
1. Preheat the oven to 180°C/160°C Fan, 350°F.
Pop the dates into a pan with the water, bring to the boil then lower the heat and simmer for 2 minutes. Remove from the heat, stir in the bicarbonate of soda and set aside.
In a new bowl, beat the butter, Lyle's Golden Syrup and Tate & Lyle's Light Soft Brown Sugar until soft and creamy. then beat in the vanilla and eggs.
Fold in the flour and the dates with their liquid, mix well to give a soft consistency.
Spoon into a greased 20-23cm (8-9") square shallow parchment lined cake tin, and bake on the middle shelf for 30 minutes. Lightly cover with foil and cook for a further 15-20 minutes (until a fine skewer comes out clean when poked through the centre).
4. Meanwhile, put all the ingredients for the Toffee sauce except for the butter into a medium-sized non-stick pan and stir together over a low heat until the Tate & Lyle's Light Soft Brown Sugar has dissolved. Stir in the butter. Serve warm with the cake.