Oh So Sweet Sticky Toffee Pudding
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