Sticky Toffee Pudding
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
1
- Ingredients
- 1 cup Date fresh or dried (stoned)
- 1 tsp baking soda
- 0.333 cup soft butter
- 0.333 cup sugar
- 2 eggs
- 1 ½ cups flour
- 1 tsp Baking powder
- 1 Vanilla bean
- 1 generous pinch cinnamon
- 2 Tbsps Ovaltine
- 2 Tbsps natural Yogurt
- ½ cup butter
- ½ cup brown sugar
- ⅝ cup cream
Product recommendation
A clean, dry wooden cocktail stick inserted into the middle of the cake at a slight angle will come out clean when the cake is done. If it does not come out clean, bake the cake for a further 5 minutes and test again.
Preparation steps
1.
Preheat the oven to 180°C.
2.
Brush a springform pan with butter. Put the dates into a bowl with the bicarbonate of soda and add 200 ml boiling water. Leave to stand for a few minutes, until the dates are soft, then pour off the water. Puree 3/4 of the dates in a food processor or with a hand blender. Chop the rest of the dates. Now cream the soft butter and sugar until light and fluffy. Add the eggs, flour, baking powder, the seeds scraped out of the vanilla pod, cinnamon and Ovaltine and mix well. Fold in the yoghurt, the pureed dates and the chopped dates and turn the mixture into the prepared springform pan. Bake for 35 minutes. Test to see if it is done by inserting a wooden cocktail stick.
3.
While the pudding is in the oven, make the sauce. Put the butter, sugar and cream into a pan and warm over a low heat until the sugar has dissolved and the sauce has thickened and darkened in colour. When done, cut the pudding into pieces and serve on plates with the caramel sauce.
