Sticky Toffee Pudding with Butterscotch Sauce

 

Preparation Time: 

30 minutes 

Cooking Time: 

35-40 minutes 

Difficulty:

Intermediate

Ingredients:

For the Pudding:

• 200g pitted dates, chopped
• 200ml boiling water
• 1 teaspoon bicarbonate of soda
• 100g unsalted butter, softened
• 100g dark brown sugar
• 2 large eggs, beaten
• 150g self-raising flour
• 1 teaspoon vanilla extract

For the Butterscotch Sauce:

• 75g unsalted butter
• 75g dark brown sugar
• 2 tablespoons golden syrup
• 100ml double cream

Kitchen Tools Needed:

• Mixing bowls
• Spoon
• Saucepan
• Baking dish (9x7 inches)
• Whisk

Instructions:

For the Pudding:

1. Prepare the Dates: Place the chopped dates in a bowl with the boiling water and bicarbonate of soda. Stir and set aside for 10 minutes, or until the dates have softened.
2. Cream the Butter and Sugar: In a separate bowl, cream together the butter and brown sugar until light and fluffy.
3. Combine Wet and Dry Ingredients: Gradually beat in the eggs, then fold in the flour and vanilla extract.
4. Mix Wet and Dry Ingredients: Stir the softened date mixture into the batter until combined.
5. Bake: Pour the batter into a greased and lined baking dish. Bake in a preheated oven at 180°C (350°F) for 35-40 minutes, or until a skewer inserted into the center comes out clean.

For the Butterscotch Sauce:

1. Combine Ingredients: In a saucepan, combine the butter, brown sugar, and golden syrup.
2. Heat and Stir: Heat gently over low heat, stirring until the sugar dissolves.
3. Add Cream: Gradually stir in the double cream.
4. Simmer: Bring to a simmer and cook for a few minutes, or until the sauce thickens.

To Serve:

1. Warm the Pudding: Warm the pudding in the oven for a few minutes before serving.
2. Pour Sauce: Pour the warm butterscotch sauce over the pudding.
3. Serve: Serve immediately with a scoop of vanilla ice cream or clotted cream.

Macros (Approximate, per serving):

• Calories: 400-500
• Protein: 10-15g
• Carbohydrates: 60-70g
• Fat: 20-25g

Note: These are approximate macros and can vary depending on specific ingredients and portion sizes.