Marcus Bean’s sticky toffee puddings
Nothing combats the cold autumnal weather more than a comforting sweet treat. And today Marcus Bean is back in the kitchen to satisfy our sweet tooth with a classic sticky toffee pudding.
Sticky toffee pudding with salted caramel sauce
Serves: 8
Ingredients
For the Sticky Toffee Puddings:60g unsalted butter, plus extra to grease the moulds150g soft dark brown sugar2 tbsp treacle2 large eggs200g self raising flour200g dates300ml water1 tsp bicarbonate of soda
For the Salted Caramel Sauce:250g caster sugar25ml water150g salted butter, cut into chunks150ml double creamPinch of sea salt
Method
1. Preheat the oven to 180℃. Grease 8 x 175ml pudding moulds with butter.
2. Whisk the butter and sugar in a bowl until combined. Add the treacle followed by the eggs, one at a time, mixing in between. Stir in the flour until mixed together.
3. Place the dates and water in a pan, bring to the boil and simmer for 3-4 minutes until soft. Remove the pan from the heat, stir in the bicarbonate of soda, mix and leave for 1 minute, then blitz with a hand blender.
4. Add the date mix into the butter and sugar mix you’ve already made, and beat together until combined.
5. Divide the mixture between the moulds, filling them around ¾ full. If you don’t have any pudding moulds, you can just bake the mix in a baking tin and portion out when cooked.
6. Place on a baking tray then bake in the oven for around 15 minutes until just cooked.
7. To make the salted caramel sauce, place the sugar and water in a pan over a medium to high heat until the sugar has dissolved. Bring up to the boil without stirring until the caramel turns a deep golden brown.
8. Carefully add the butter and stir to combine, then reduce the heat and pour in the double cream and a pinch of salt and gently mix. Pour over the sticky toffee puddings and serve.