Sticky Toffee Pudding with Butterscotch Sauce

Sticky Toffee Pudding with Butterscotch Sauce

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Sticky toffee pudding with Butterscotch Sauce is a lovely baked dessert and it reminds me a little bit of Malva Pudding  Maybe it is because it is also a baked dessert with a lovely sauce over it. Sticky toffee pudding with butterscotch sauce is an original British dessert - for sure a good reason to make if you are British, but also if you are from any other nationality, it is lovely to explore other cultures food! I remember this recipe from back from my childhood days, and while working at Augusta Kleinbosch Guest Farm I made this dessert quite a lot for the guests. They used to enjoy it quite a lot. This pudding made from a lovely sponge cake, baked to perfection, containing healthy dates(which by the way makes it Classical) and complimented by the lovely Butterscotch sauce makes it perfect to serve with vanilla ice-cream or custard. A good choice for a Winter Dessert. You can make lovely round individual ones or try square round individuals, depending on your variety of pans, or you can make one large round one or rectangular one. There are a lot of choices to consider, but what works best for you is what count
 
 

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Serves: 8 Prep time: 20 Minutes Cook time: 40 Minutes Ready in: 60 Minutes

Nutrition: Calories 280 Carbs: 47.9g Protein: 3.5g Fat: 7.9g

Ingredients:
PUDDING
100 g butter
200 ml soft brown sugar
4 eggs
225 g self raising flour
5 ml bicarbonate of soda
15 ml instant coffee
225 g dates- pitted and finely chopped
BUTTERSCOTCH SAUCE
250 g sugar
165 ml water
1 cup cream
45 g butter
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Instructions:
1
PUDDING:
Pre-heat the oven to 180° Celsius.
2
Grease a 22 cm square/round baking tin.
3
Dissolve the coffee in boiling water.
4
Add the bicarbonate of soda and pour over the dates.
5
Beat the butter and the sugar until light and creamy.
6
Beat in the eggs, one at a time and beat well after each addition.
7
Fold in half of the flour, and half of the date and coffee mixture.
8
Finely fold in the remaining flour, then the rest of the date mixture.
9
Pour into the prepared tin and bake for 40-50 minutes.
10
Pour into the prepared tin and bake for 40-50 minutes.
11
Serve hot or cold with the butterscotch sauce.
12
BUTTERSCOTCH SAUCE:
Melt the sugar and the water in a saucepan over medium heat.
13
Cook until the syrup become dark brown.
14
DO NOT STIR.
15
Remove from the heat and add the cream.
16
Return to the heat and add the butter.
17
Remove from the heat once the butter has dissolved .
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Rating:

4.63

4.63 from 19

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