Treacle Toffee Pudding

A really comforting pudding and what I really like about this recipe is that the puddings freeze really well, as does the sauce so you can make a batch, eat two or however many you need for one sitting and then freeze the rest. When you next want a quick pudding – out of the freezer, into the microwave for 1-2 minutes both pudding and sauce and you have an instant pud ! Serve with a scoop of vanilla ice cream.

Preparation

Pre heat the oven to 180 degrees c (fan)

Start by preparing the date mix – in a small mixing bowl place the chopped dates then add the vanilla and black treacle. Pour over the boiling water and leave to soak for at least 15 minutes until the mixture is cool and the dates have softened and can be mashed with a fork.

To make the puddings simply cream together the margarine/butter and sugar using an electric hand whisk until the mixture is pale and fluffy. Add the eggs one at a time whisking between each addition. Fold in the flour then add the cooled dates. Mix thoroughly until there are no white bits left in your mix.

Divide between the prepared pudding tins, place them on a baking sheet and bake for 18-20 minutes until risen and springy to the touch. If you are serving the puddings immediately simply pop the pudding tin upside down into your pudding bowl – the tin will just lift off. The puddings are served upside down.

Whilst the puddings are baking make the sauce – simple. Place the cream and sugar in a small saucepan and heat gently until the sugar dissolves. Bring to a fast boil then turn off the heat. Add the cubed butter and stir until it melts. The sauce will be smooth, silky and shiny and perfect consistency for pouring over your puddings. The sauce can be made well ahead and reheated.
If you want to make a salted caramel sauce simply add the salt at the beginning of the cooking.

Serve a warm pudding with the sauce over and a scoop of vanilla icecream. A winner !!


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