This Sticky Date Pudding (a classic British dessert ~sticky toffee pudding) is delicious with toffee sauce poured over the warm cake. The cake itself is moist and soft but the plus point is the toffee sauce (or butterscotch sauce) with deep caramel flavour. They complement well with each other especially when served warm. So perfect to serve for any occasions.
Sticky Date Pudding
- 110 g fresh dates I used processed dates
- 90 ml boiling water
- 1/2 tsp baking soda
- 40 g butter
- 40 g brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 60 g self-raising flour or plain flour + 1/4 tsp baking powder
- 30 g butter
- 35 g brown sugar
- 90 ml dairy whipping cream
- 1/2 tbsp rum liqueur optional
Preheat oven to 160°C. Place the dates, boiling water and bicarbonate of soda in a bowl, mix well and set aside for 10 minutes. **slightly drain away some liquid for less sweet (optional)
Place the date mixture, butter and sugar in a food processor and process until well combined. Scrape down the sides of the bowl, add the eggs, vanilla extract and flour and process until just combined(about 30 seconds).
Pour date mixture into greased muffin pan and bake for 20–22 minutes or until cooked when tested with a skewer.
Toffee sauce – place the butter, cream and sugar in a small pot over medium heat and stir until the sugar is dissolved. Bring to the boil and cook for about 2 minutes or until thickened slightly.
llow toffee sauce to cool slightly and pour over the warm cake to serve. (Great to serve with a dollop of vanilla ice cream)
- 110克 去核椰棗 (切碎）
- 90毫升 热开水
- 1/2茶匙 小蘇打
- 40克 牛油
- 40克 黄糖
- 1个 大鸡蛋
- 1茶匙 香草香精
- 60克 自发面粉
- 40克 牛油
- 40克 黄糖
- 90毫升 动物性鲜奶油
- 1/2汤匙 兰姆酒 （可不放）
- 焦糖奶油醬 ~ 酱所有材料放入小锅中，中火煮至糖融化。用小火煮约2分钟至焦糖有一点浓稠，倒入兰姆酒搅匀即可。
- 蛋糕脱模（还带有一点温热）， 倒上适量焦糖奶油酱（稍凉）即可享用。**配上香草冰淇淋也是绝配**
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