Kenmare Bay Hotel
Sticky Toffee Pudding Recipe
Ingredients
300 ml water
175 g stoned dates, coarsely chopped
1 teaspoon bicarbonate of soda
1 teaspoon vanilla extract
50g butter
175 g caster sugar
2 eggs
225 g plain flour
1 teaspoon baking powder
150 ml whipped cream to serve
For sauce:
300 ml double cream
225 g dark muscovado sugar
100 g butter
Method
1. Pre-heat oven to 180 C/350 F
2. Put water, dates, bicarbonate of soda & vanilla extract into a pan & bring to boil
3. Cream butter & sugar together until pale & fluffy. Beat in eggs one at a time, adding a tablespoon of flour with second egg if mixture looks as if it is about to curdle. Sift remaining flour with baking powder & gently fold in.
4. Bring date mixture back to boil. Slowly beat liquid into the creamed mixture to make smooth batter
5. Stir in dates. Bake for 30 minutes
For Toffee Sauce:
Put cream, sugar & butter into a pan and leave over low heat until sugar has melted
Serve with Ice cream & Toffee Sauce & Enjoy!!!
