Sticky Date & Toffee Pudding

Sticky Toffee Pudding is a british dessert consisting of moist sponge cake and covered in toffee sauce, and in this case, with dates added in.

I have actually forgotten the exact texture of the one at Marmalade Pantry; all I remember is that it was moist and fluffy. I think the texture of mine can be a little more fluffy but probably is not too far off. However, I'm guessing the one at Marmalade Pantry used brown sugar, as I vaguely recall a hint of the smell of brown sugar. I used white sugar, hence the lighter brown as well.

I did add a little cinnamon on my own to give it colour, and because I thought it would go with the dates. Since the toffee sauce and ice cream are already pretty sweet, I also reduced the amount of sugar called for.

Served with toffee sauce (recipe here) and a dollop of vanilla ice cream (recipe here).

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Sticky Date Pudding Recipe

Ingredients:
Pitted dates 180g
Water 250ml
Bicarbonate Soda 1tsp
Baking Powder 1tsp
Flour 175g
Salt 1/2tsp
Unsalted Butter 55g
Sugar 80g
Eggs 2
Vanilla Essence 1tsp

1. Boil the pitted dates in the water. Remove from heat, add in the bicarbonate soda and set aside.
2. Beat the butter and sugar together until light in colour and fluffy.
3. Beat in the eggs, salt and vanilla essence to the butter.
4. In a seperate bowl, sift together the flour and baking powder.
5. Add half of the flour mixture into the egg mixture, and beat lightly.
6. Add in the dates and water mixture, then the remaining flour mixture. Beat lightly to ensure it is well mixed.
7. In a bain-marie, bake at 180 degrees C for 20 minutes, then 160 degrees C for another 10 minutes. The right texture should be when your cake tester comes out with a little moist crumbs.