With so much savoury l thought l would share one of my favourite recipes for "Sticky Toffee Pudding" it is light and delicious and although really is sticky date pudding l have to disguise the dates as some of the family say we don't like dates"
You will need: A square pan with high sides, lined with greaseproof paper, standing on a tray.
170 grams dried dates
340 ml water
Bring to the boil and simmer for for 5 minutes the add 1 teaspoon of Bi-Carb and set aside to cool . Then put the dates in the food processor and process till smooth. (you could just mash it till smooth)
60 grams butter
170 grams castor sugar
Cream till light and fluffy then add 2 eggs- one at a time
fold in 170 grams flour, add the date mixture and 1/2 teaspoon vanilla extract. Stir the mixture gently and put into the pan making sure the top is flat.
Cook 160 degrees for 30 - 40 minutes
Meanwhile make the sauce:
Slowly bring to the boil
1/2 cup cream
200 grams brown sugar
130 grams butter
1/2 teaspoon vanilla essence
Simmer for 5 minutes on low heat.
When the pudding has finished cooking make a few stabs with the skewer and pour over half of the sauce, return to the oven for 10 minutes at 160 degrees.
When cool it can be cut into squares and frozen for up to 3 months.
Serve with icecream, cream and a little more sauce poured over.