Ingredients
- 150 g pitted dates
- 1 ½ tsp bicarbonate of soda
- 180 g water
Sticky Toffee Sauce
- 60 g unsalted butter, plus extra for greasing
- 60 g soft brown sugar
- 75 g golden syrup
- 40 g milk
- ¼ tsp vanilla extract
Sticky Toffee Puddings
- 40 g unsalted butter, soft
- 110 g dark brown sugar
- 150 g plain flour
- ½ tsp baking powder
- 1 large egg
- 700 g water, for steaming
Preparation
- Place a bowl on mixing bowl lid and weigh in dates then add bicarbonate of soda. Set bowl aside.
- Place 180 g water in mixing bowl and heat 4 min/Varoma/speed spoon then pour over dates and bicarbonate of soda; the mixture will bubble up. Set aside and allow dates to soak for 20 minutes. Meanwhile, grease 8 dariole moulds (see tip), then set aside and continue with recipe.
Sticky Toffee Sauce
- Place butter, sugar, golden syrup, milk and vanilla extract in mixing bowl then cook 7 min/100°C/speed 2. Transfer to a serving jug and cool for 10 minutes before refrigerating to thicken. Meanwhile, clean mixing bowl and make puddings.
Sticky Toffee Puddings
- Place butter, sugar, flour, baking powder, egg, reserved soaked dates and all the liquid in mixing bowl then mix 20 sec/speed 5. Divide evenly between prepared dariole moulds then place in Varoma dish. Rinse mixing bowl.
- Place water in mixing bowl. Place covered Varoma into position and steam 30 min/Varoma/speed 1. Remove puddings from moulds and serve warm with sticky toffee sauce.
- Sponge puddings stay beautifully moist when they are steamed, and the Varoma is perfect for this. Cosy, comforting and indulgent, we’ve made sure there is a sticky toffee sauce to go with these puddings too! It’s lovely with pouring cream or a scoop of vanilla ice cream to offset the warmth.
- Dariole moulds are small, individual, flowerpot-shaped moulds. They are approx. 6 cm deep with a volume of 110 ml.
- The toffee sauce is also delicious poured over vanilla ice cream as a dessert by itself.
- If the sticky toffee sauce separates in the fridge, stir before using.
- Steam as one large pudding in a deep spring form tin (Ø 20 cm) lined with buttered greaseproof paper on the base. Steam for 40-45 minutes or until a skewer inserted in centre comes out clean.
- Raisins and/or sultanas can be used instead of dates.
- The sauce makes approx. 200 ml. To double the sauce, double all ingredients and cook with the same timings. Extra sauce keeps well in the fridge for 2-3 months.
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