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Bookmark Recipe

Mark’s Sticky Toffee Pudding

Sure to be a favourite for all the family!

8 people
2 h

Ingredients

  • 75ml water

    100ml milk

    225g dates, roughly chopped

    85g Irish butter, room temperature

    150g sugar

    1 teasp. vanilla extract

    2 tablesp. treacle

    2 medium free-range Irish eggs

    175g self-raising flour

    1 teasp. baking soda

    To serve: Fresh whipped Irish cream or ice-cream

  • 100g caster sugar

    Juice of ½ lemon

    300ml cream

    200g butter

Sticky Toffee Pudding

  • 75ml water

    100ml milk

    225g dates, roughly chopped

    85g Irish butter, room temperature

    150g sugar

    1 teasp. vanilla extract

    2 tablesp. treacle

    2 medium free-range Irish eggs

    175g self-raising flour

    1 teasp. baking soda

    To serve: Fresh whipped Irish cream or ice-cream

Caramel Sauce

  • 100g caster sugar

    Juice of ½ lemon

    300ml cream

    200g butter

Method

Copy Text

Pre-heat the oven to 180°C.

In a medium sauce pan heat the milk and water to boiling point. Add the dates, turn off the heat and leave to soak for 30 minutes.

Beat the butter and sugar until pale, add the vanilla extract and treacle and mix through.

Now add your eggs one by one and mix through.

Mix the flour and the baking soda together. Then add half the date mix and half the flour to the butter and sugar and stir though, repeat using remaining date mix and flour. Pour into a lined loaf tin.

Bake for 1 hour or until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack. Allow to cool then slice.

To make the sauce, heat the sugar in a medium sauce pan until a dark caramel is formed.

Add the lemon juice, cream and butter and bring to a boil, cook over a high heat until it is thick and a dark caramel colour.

Add in your pudding slices, glace in the sauce and serve.

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Method

Copy Text

Pre-heat the oven to 180°C.

In a medium sauce pan heat the milk and water to boiling point. Add the dates, turn off the heat and leave to soak for 30 minutes.

Beat the butter and sugar until pale, add the vanilla extract and treacle and mix through.

Now add your eggs one by one and mix through.

Mix the flour and the baking soda together. Then add half the date mix and half the flour to the butter and sugar and stir though, repeat using remaining date mix and flour. Pour into a lined loaf tin.

Bake for 1 hour or until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack. Allow to cool then slice.

To make the sauce, heat the sugar in a medium sauce pan until a dark caramel is formed.

Add the lemon juice, cream and butter and bring to a boil, cook over a high heat until it is thick and a dark caramel colour.

Add in your pudding slices, glace in the sauce and serve.