Chef's recipes

Sticky toffee pudding at the Inch

Ingredients

Makes six

255g plain flour
255g chopped pitted dates
255g caster sugar
85g unsalted butter
3 eggs
3/4 pint of water
1 1/2 teaspoon of bicarbonate of soda

Method

Boil the dates in the water with the bicarbonate of soda until they have started to breakdown and go gooey.

Allow this mix to cool.

Cream (mix well) the butter and sugar.

Add the eggs slowly, one at a time, to the butter and sugar, mixing well as you go.

Sieve the flour into the creamed eggs and sugar and then mix.

Finally, add the dates and mix thoroughly.

Leave this mix to one side while you prepare the moulds or tray.

If you are making individual puddings grease each mould with vegetable oil (not butter) and place on a baking tray.

If you are making one big pudding that you intend to portion later then line the bottom of the tray with baking parchment and grease up with oil.

When filling the moulds or the tray make sure not to fill all the way to the top. Instead, leave around 1cm space for the pudding to rise into as it is baking.

Pop the baking tray with the filled moulds in the centre of a preheated oven at 155 degrees C.

Leave for half an hour and then check.

Chefs tips

Everyone’s ovens are different and the heat at the centre of ovens can vary a lot so to check they are ready use a skewer or thin knife to poke into the centre of one of the puddings. They are cooked when the skewer comes out clean.

If your puddings are not ready keep an eye on them and check every five minutes.

When they are done they can be served straight from the moulds or else be allowed to cool and warmed up in the microwave later.

These puddings will also freeze for up to one month and still be just as tasty with a good ball of Ice cream.