6 Individual Sticky Toffee Puddings
How to make 6 very easy individual Sticky toffee puddings, Britain’s No 1 dessert, step by step instructions from start to finish.
Ingredients
Method
- The Puddings:
- 170g / 6oz Dates (stoned)
- 170g / 6oz Plain or All-purpose flour
- 140g / 5oz Granulated sugar
- 60g / 2oz softened butter
- 3ml / ½tsp Vanilla extract
- 4g / 1tsp Baking powder
- 2 large Eggs (room temperature)
- 200ml Water
- 4g / 1tsp Bicarbonate of soda / Baking soda
- The Brandy sauce:
- 270ml Double/heavy Cream
- 15ml / 1tbls Brandy or Whiskey
- 6ml / 1tsp Vanilla Extract
- 12g / 2tsp Icing/Powdered Sugar
- Start by stoning all of the dates.
- Once stoned, cut all of the dates into small pieces.
- Place a deepish saucepan on the hob add the 200ml of water and bring it to a slow boil.
- Soon as it starts to boil add the dates, cover the pan and simmer for 3 minutes.
- Once the time is up, add the baking soda, and stir vigorously, the mixture will fizz up some, keep stirring until the activity dies down.
- Cover the pan and allow the mixture to completely cool.
- Add the butter and the sugar to a bowl, and cream them together until it is light in colour, smooth and airy.
- Add the vanilla extract and eggs, whisk the mixture for 2 minutes.
- Sift in the flour and baking powder, gently fold the mixture together with a spatula.
- Add the now cooled dates and gently fold those in, cover the bowl and let it rest for 10 minutes.
- Preheat your oven to 160°C / 320°F / Gas mark 3.
- Grease 6 small pudding bowls with lard or butter, (see the video for sizes).
- Place the bowls on a baking tray and get the into the preheated oven, and bake for 45 minutes.
- Once the time is up, check with a cocktail stick, if it comes out clean, they are done, if there is any wet batter on the stick, bake for a further 5 minutes.
- Place the bowls on a wire rack and allow them to cool and shrink a little for 10 minutes.
- Add all of the brandy sauce ingredients to bowl, and whisk until the cream has thickened a little, but it is still a bit runny, then cover and refrigerate until needed.
- After 10 minutes, your puddings should release from the pudding bowls.
- Serve fat side down, on a small dessert plate with raspberries at the side and lots of that brandy sauce drizzled over the pudding.
- A perfect Christmas dessert.
- Enjoy.
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