Toffee pudding to beat the bluesBy Remy Joly
March 02, 2009
The seemingly never-ending dark days of winter are enough to get the most cheerful of us down – but help is at hand Remy Joly from Mya Lacarte has come up with the answer – a sticky, moreish toffee pudding
Here we are again. Another year and the crunch is biting.
The windows are steaming up over the hot stove!
Here at Mya Lacarte we know the people of Reading love to cook up a feast for all the family to banish the winter blues
And we have just the dessert that is going to light up any meal. Go on, treat yourselves – it’s a time when you need all the comfort you can get.
The following serves 8 people and is easy to make.
Set aside 20 minutes for preparation (plus 2 hours for soaking the dates).
Sticky Toffee Pudding and Toffee Sauce
For the sponge
170g pitted dates
170g dark brown sugar
48g butter (soft)
2 free range eggs
225g plain flour
15g baking powder
6g bicarbonate of soda
½ can of bitter
For the toffee sauce
150g castor sugar
150g unsalted butter
Juice of 1 lemon
300ml double cream (warm)
For the sponge, soak the pitted dates into the bitter in a warm environment (next to your oven).
Once they’ve soaked for an hour, blitz them into a paste using a liquidiser.
Preheat your oven to 180C (Gas Mark 6).
Mix your soft butter with the brown sugar and whisk it until pale and fluffy.
Add the eggs one by one while whisking.
A little tip – if your mixture starts to split then just sprinkle some of your flour into the mix.
Add all your dry ingredients, flour, bicarbonate of soda and baking powder and mix until you are left with a nice, smooth texture.
Finally, add your date paste and mix.
In a large rectangular or square ovenproof dish, brush some melted butter and place some greaseproof paper as you would when you bake a cake.
Pour the mixture into the dish and bake in the oven for about 30 minutes or so until nice and spongy.
For the toffee sauce: while your sponge is baking, mix your sugar and butter together in a saucepan until it turns into a dark colour, then add your lemon juice and warm double cream.
Stir and bring back to the boil.
To finish: once baked, take out and stab a few holes in the sponge and pour half of your toffee sauce in.
This will create the ‘sticky’ part of your pudding. Put in the fridge until set (a couple of hours should do it).
Remove the sticky toffee pudding from the dish and take the greaseproof paper off.
Cut your pudding into desired portions. Serve up the remaining sauce over the pudding and add some nice vanilla ice cream or English custard and devour the most delicious treat. fm