I had forgotten just how easy this recipe is! Made it for a dinner party Friday night, and boy did it taste good! ;)
Grease and flour a loaf tin (about a 9 incher)
Preheat oven to gas 4, 350f.
2oz Butter
6 oz Granulated Sugar
1 egg
7 oz Plain Flour
1 Teaspoon Baking Powder
6 oz Stoned dates finely chopped
1 teaspoon bicarb of soda
1 teaspoon Vanilla Essence
Toffee Syrup (this is me doubling the original recipe cos it never seemed enough!)
10 oz Butter
14 oz Brown Sugar
8 fl oz Double cream
Cream the butter and sugar until light, beat in your egg.
Sift in half the flour and beat, sift in remaining flour and the baking powder and beat until well blended.
Put dates in a bowl, pour on 9fl oz boiling water, add bicarb and essence and allow to stand for 2-3 minutes.
Add to other bowl and mix well until you have a smooth batter.
Pour into tin and bake in oven for 40-45 mins or until knife poked in comes out clean, or top is springy.
Transfer to an oven proof rectangular shallow pan for serving.
To make the sauce, soften butter add sugar and beat, pour in cream and continue to beat, bring to the boil, lower heat and simmer for 3 mins.
Pour syrup over the pudding and grill until it bubbles.
Serve with more fresh cream, try to pry yourself from chair and realise it has gone to your hips! ;D
Reheats well too.
Hi Doris,
I can't reply to you in recipes for all but I just had to thank you for the beautiful banana chocolate chip bread!! Divine!! Instead of using choc chips I used chunks of organic fairtrade choc (greenandblacks cooking choc - my fav) it is definately a top recipe ;D
Thanks Salix, bit moreish isn't it ;D ;D Try the above, you'll love it! :)
This is one of my favourite recipes.
Worth noting that it freezes extremely well.
I like to make sticky toffee pud in the individual foil dishes and once cooked, remove from foil
dish and freeze. All that needs to be done is the gorgeous sauce :P
Debs
I introduced my 10 yr old daughter to the delights of STP during a recent visit to the Lake District. She's very pleased to hear I have several recipes for it and is looking forward to more. I often make batches of individual ramekin sized puddings which can be easily frozen and then defrosted when the urge takes us or when we have a dinner for friends. I also find I have to double the toffee sauce quantities.
Before coming home we went for a curry with friends and my daughter discovered Gulub Jaman - those little sweet balls in sticky syrup - "Mummy can you make these too?"
Anyone got any recipes or do we just stick to restaurant treats?