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.
Boozy Sticky Toffee Pudding
200g Dates Chopped into small pieces
175g Self Raising Flour
1tsp Bicarbonate of Soda
140g Demerara Sugar
2 Eggs Beaten
2tbsp Black Treacle
25g Pecan Nuts Roughly Chopped
180g Soft Brown Sugar
100g Double Cream
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.
Combine all ingredients in a Saucepan and gently heat until all the sugar has dissolved the pour over the pudding.