Recipe of the month
STICKY TOFFEE PUDDING
65 g unsalted butter
170 g soft dark brown sugar
1 tsp baking powder
225 g plain flour
1 egg
170 g dried dates
285 ml boiling water
2 tbsp black treacle
1 tsp bicarbonate of soda
1 tsp vanilla essence
Sauce
200 g soft dark brown sugar
50 g unsalted butter
250 ml whipping cream
4 – 6 tbsp black treacle
NB. This seems to make a lot of sauce, and it’s very rich – I usually reduce the quantities a little…
Preheat oven to gas mark 4/175 C/350 F. Line a loaf tin with silicon paper. Sift flour with baking powder. Stone and chop the dates. Boil water and treacle in a deep pot, then tip in dates. In a bowl, mix butter and sugar until soft. Drop in the egg, beat well. Add bicarbonate of soda to treacle and dates mixture and stir (be careful, it fizzes!). Pour contents of pan into bowl, add sifted flour and baking powder and vanilla essence, stir until it forms a thick batter. Pour into tin and bake for 45-50 minutes, cool in the tin.
Sauce
In a thick bottomed saucepan over medium-low heat, mix sugar, cream, butter, and then pour in the treacle. Mix until smooth and dark. Pour over slices of cake when serving.
Many thanks to Wendy for this recipe