A timeless desert island dessert which is perpetually popular. This version is an ideal family favourite as there is no fussing around with little molds, instead the batter is poured into a big serving dish, baked in the oven, slathered with salted caramel and devoured tableside with vanilla ice cream!
Ingredients (US & METRIC):
For the pudding: 125g/ 1 stick butter 150g/ ¾ cup light muscovado sugar 1 tbsp golden syrup 1 tbsp black treacle 2 large free range eggs 1 tsp vanilla extract 150g/ 1 ¼ cup self-raising flour 150g/ 5 oz medjool dates, chopped 2 tsp bicarbonate soda Tub of vanilla ice cream, to serve
For the sauce: 100g/ ¾ stick unsalted butter 150g/ ¾ cup dark muscovado sugar 3 tbsp golden syrup 150ml/ ⅔ cup double cream 1 tsp vanilla extract Generous pinch sea salt
Get the full method here: https://donalskehan.com/recipes/sticky-toffee-pudding/
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