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Best Sticky Toffee Pudding Ultimate in Sydney
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Real ingredients (via TheMealDB): 225g Medjool dates, 175ml Boiling water, 1 tsp vanilla extract, 175g self-raising flour, 1 tsp bicarbonate of soda, 2 eggs, 85g butter, 140g demerara sugar, 2 tbsp black treacle, 100ml milk, 1 scoop ice cream, 175g muscovado sugar…
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Stone and chop the dates quite small, put them in a bowl, then pour the boiling water over. Leave for about 30 mins until cool and well-soaked, then mash a bit with a fork. Stir in the vanilla extract. Butter and flour seven mini pudding tins (each about 200ml/7fl oz) and sit them on a baking sheet. Heat oven to 180C/fan 160C/gas 4. While the dates are soaking, make the puddings. Mix the flour and bicarbonate of soda together and beat the eggs in a separate bowl. Beat the butter and sugar together in a large bowl for a few mins until slightly creamy (the mixture will be grainy from the sugar). Add the eggs a little at a time, beating well between additions. Beat in the black treacle then, using a large metal spoon, gently fold in one-third of the flour, then half the milk, being careful not to overbeat. Repeat until all the flour and milk is used. Stir the soaked dates into the pudding batter. The mix may look a little curdled at this point and will be like a soft, thick batter. Spoon
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