Boozy Sticky Toffee Pudding

Keen Home Cook 2020-21 Finalist - Gary Jensen

About the Recipe

The Pudding was always a favourite of mine and decided to jazz it up a bit and add that adult touch to it.

Ingredients

Boozy Sticky Toffee Pudding

  • 200g Dates Chopped into small pieces

  • 1tbsp Brandy

  • 175g Self Raising Flour

  • 1tsp Bicarbonate of Soda

  • 85g Butter

  • 140g Demerara Sugar

  • 2 Eggs Beaten

  • 2tbsp Black Treacle

  • 100ml Milk

Sauce

  • 25g Pecan Nuts Roughly Chopped

  • 100g Butter

  • 180g Soft Brown Sugar

  • 100g Double Cream

  • 1tbsp Brandy

Preparation

Put Dates and Brandy in a glass bowl and microwave for 2mins stir and cover with clingfilm and let sit for an hour. 


Mix together the Flour and Bicarb in another bowl add the Butter and Sugar and using a fork mix together until well combined. 


Beat the eggs and gradually whisk into the Butter Sugar mix then whisk in the Treacle. Slowly fold in the Flour and Milk then the Dates until combined be careful not to over work it. 


Grease and Flour the insides of some Ramekins and divide the mixture. 


Put in a Pre-Heated Oven 180°C for 25-30mins.


Sauce

 Combine all ingredients in a Saucepan and gently heat until all the sugar has dissolved the pour over the pudding.

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