Officially the best sticky toffee pudding
Serves: 8 When I say official, I mean this came out top in a guest survey undertaken when Ginger Jar’s Jenny was a chalet girl in the French Alps. For 17 weeks the hungry skiers, even one resolute ‘non-dessert eater’, hoovered up the rich pud, which is made even better with the addition of a walnut toffee sauce. It’s easy to make as a large pud, or posher little individuals, so get baking!
Ingredients Core ingredients
85g butter, softened
140g caster sugar
2 beaten eggs
170g self raising flour
170g chopped dates
150ml boiling water
½ teaspoon vanilla essence
2 teaspoons instant coffee dissolved in a little boiling water
¾ teaspoon bicarbonate of soda
For the sauce
170g soft brown sugar
6 tablespoons double cream
30g chopped walnuts
Method Making the pudding
Preheat the oven to 180C/fan 160C.
Put the dates in bowl and add the water, vanilla, coffee and bicarbonate of soda.
Cream the butter and sugar together until light and fluffy, add the beaten eggs and fold in flour.
Add the date mixture to make a very runny mixture.
Pour into 8 dariole moulds which you have lightly greased. Put darioles on a baking tray and bake for 25 mins.
Cool for a couple of minutes then turn out onto shallow tray then distribute between 8 heated bowls.
To make the sauce, combine all the ingredients in a pan and heat until the sugar is dissolved, then spoon over puddings (do this at the last minute as the sauce may split if left to cool).
Serve with a light drizzle of double cream.