Just the sound of it makes you hungry. Sticky Toffee Pudding, is there anything more comforting than that? Yum. I am not going to lie and say this is an origional idea of mine, all credit for that goes to Bill Granger and his delicious and inspired Banana Butterscotch Pudding. Anyway, I remembered watching it on his show and just knew I had to try a sticky toffee pud version.
This cake/pud is lovely hot or cold. The sauce thickens more on cooling and I have to admit to eating it for my breakfast the day after baking. I am unashamed it was gorgeous. Without further ado and since it has been requested by a number of people, here is the recipe;
Sticky Toffee All-in-one Pudding
- 150g self raising flour
- a pinch of salt
- 2 tsps baking powder
- ¼ tsp cinnamon
- 100g light brown sugar
- 3 tbsp black treacle
- 225ml rice milk
- 85g unsalted butter, melted
- 125 ml (1/2 a tea cup) apple puree mixed with ½ tsp baking powder (to replace 1 egg)
- 140 g soft brown sugar
- 125ml golden syrp
- 250 ml boiling water
- 200g chopped dates
Preheat the oven to 180°C
- Sift the dry ingredients into a large bowl.
- Mix the wet ingredients into another bowl until combined.
- Add the wet mixture to the dry mixture and mix until everything is nicely combined.
- Pour into a glass casserole or lasagna type dish and set aside.
- Next make the sauce; place the chopped dates, brown sugar, golden syrup and water in a small pot and bring to a boil.
- Pour slowly over the sponge mixture it doesn’t matter if it looks a mess now, it will separate as it cooks.
- Bake for 30 – 40 minutes or until cooked through when tested with a skewer.
- Serve with some vanilla dairy free ice cream. Yummo! 🙂