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Oh So Sweet Sticky Toffee Pudding
Recipe Category:
Dessert
All Rights Reserved:
Adapted from Fresh Living
Ingredients
250
g
fresh dates
depipped
5
mls
bicarbonate of soda
85
g
softened butter
170
g
castor sugar - I used fructose
2
eggs
170
g
self raising flour
0.625
mls
ground mixed spice
0.625
mls
ground cinnamon
30
mls
crème fraîche
for the toffee sauce
115
g
butter
115
g
muscovado sugar - I used fructose
150
mls
cream
Method
Preheat the oven to 180° Celsius
place the dates into a bowl with the bicarb and cover with 200mls boiling water
leave to stand until soft, then drain and blend into a purée
cream the butter and the sugar
add the eggs, flour, mixed spice and cinnamon
fold in the yoghurt and the dates
pour into buttered ramekins and bake for 35 minutes
while they are baking place the butter, sugar and cream for the sauce into a saucepan
cook over a low heat until the sugar has dissolved and a thick, dark sauce has formed
remove the ramekins from the oven and stab the top to make some holes
pour on the sauce
serve with ice cream