Sticky Toffee Pudding #GBBOBloggers2017
Author: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • *For the sponge*
  • 60g butter, plus extra for greasing (I used Yeo Valley organic butter)
  • 150g dried sugar cane juice
  • 1 tbsp agave syrup
  • 2 eggs
  • 2 tbsp black treacle
  • 200g self-raising flour
  • 200g pitted dates
  • 290ml boiling water
  • 1 tsp bicarbonate of soda
  • 1 tsp vanilla extract
  • *For the toffee sauce*
  • 120ml double cream (I used Yeo Valley Organic )
  • 55g butter (I used Yeo Valley Organic)
  • 25g dark muscovado sugar
  • 30g dried sugar cane juice
  • 1 tbsp black treacle
  • 2 tbsp agave syrup
Instructions
  1. *to make the sponge*
  2. Preheat the oven to 200oC/180oC (fan)
  3. Grease and flour 1 x 2 litre pudding basin.
  4. In a food processor, if you have one, beat the dried sugar cake juice and butter together until soft and creamy
  5. Add the agave syrup, treacle and eggs in two lots and beat in-between.
  6. Then add the flour and blend, at a low speed, until well combined.
  7. Next add the water and dates and blend into the mixture to make a smooth batter
  8. Finally add the bicarbonate of soda and vanilla essence/extract.
  9. Pour the batter into your prepared pudding basin and cook in the oven for 45-50 minutes until cooked right through **
  10. (**if you remove your pudding from the bowl and it is still a little uncooked at the bottom, simply return to the bowl as before and cook in your microwave for a few minutes - in 1 minute bursts, until cooked completely. )
  11. *Once the pudding is cooked, leave to cool while you make the toffee sauce:
  12. *to make the toffee sauce*
  13. Place all of the ingredients into a non stick pan over a medium heat and bring to the boil while stirring often
  14. As soon as it comes to the boil, remove and pour over your sponge , which should now be on a serving plate ready to serve.
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2017/09/sticky-toffee-pudding.html