It’s British Pudding Day and what better way to celebrate than to whip us this indulgent Sticky Toffee Pudding?! Of course, us lot at The Avenue have a deliciously devilish recipe for you guys…
Sticky Toffee Pudding with Caramel Sauce! 😃
4 Earl Grey tea bags
450g pitted dates
1 tsp cinnamon
1 whole nutmeg for grating
170g unsalted butter plus extra for greasing
340g self-raising flour
170g white sugar
170g brown sugar
4 large eggs
For the caramel sauce:
250g unsalted butter
125g brown sugar
125g white sugar
300ml double cream
10g Maldon sea salt
Preheat the oven to 180C and grease and lightly flour an oven-proof bowl.
Steep the tea bags in 300ml boiling water.
Put the dates in a Magimix with the cinnamon and finely grate in half the nutmeg.
Remove the tea bags from the water and pour the tea over the dates in the Magimix pressing down to submerge them.
Put the lid on and leave for ten minutes before blitzing into a puree.
Cream together the butter and sugars before beating in the eggs one at a time.
Stir in the flour and fold in the pureed dates.
Pour the mixture into the tin and bake for 45 mins or until a skewer comes out clean.
For the sauce; melt the butter and sugars together.
Add the double cream and bring to the boil.
Turn the heat down and simmer until it’s a lovely dark brown.
Add the Maldon salt to taste.
Turn the cooked pudding out on a plate and pour the sauce over the top, saving some to pour over the top of each serving.
If you do fancy giving this scrumptious recipe a go, don’t forget to tag us on Instagram and show us your beautiful creations!
The Avenue x