Category: Deserts & Puddings

Sticky Toffee Pudding

This recipe is nearly fool-proof, and an absolute favourite. This, still just warm (not hot), with a dollop of icecream

The Cake bit

175g dates
175g sugar
175g SR flour
50g butter
2 eggs
1tsp bicarb soda
1/2dps vanilla essence
 

Chop dates & boil with 1/2pt water
Add bicarb & cool
Mix butter & sugar, add eggs & fold in flour.
add dates & vanilla
bake 20-25min @ 180c

Toffee sauce
200g soft brown sugar
125g butter
6tbl double cream
1/2 tsp vanilla
All ingredients in a pan and boil for 3 minutes. Pour over sponge

Vanilla Ice cream (V.2 – bigger batch)

10 egg yolks
500ml double cream
500ml milk
300g sugar
1 vanilla pod, or equivalent extract

add the milk & cream to a pan. add the vanilla pod (split, scape out the case, and add the case and scraped ‘beans’). bring nearly to a boil.

in a mixer, whip the yolks and sugar till white and fluffy.

Add the hot milk/cream (through a sieve if using a vanilla pod) to the fluffy sugar/eggs and  mix as you add.

Cool the resulting custard then add to the icecream maker. makes  2 batches.

for cinnamon icecream, add 1 tsp of cinnamon powder to the vanilla custard whilst still hot. (cinnamon icecream goes really well with apple pie!)