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Monday, 18 July 2016

Sticky Toffee Pudding..

I love all yummy treats and pudding, especially ones you can add ice cream, cream or custard too. Today I have a delicious Sticky Toffee Pudding to share today!!

 Serves 8


For the pudding:
  • 515g dates
  • 675ml water
  • 2 ½ tsp bicarbonate of soda
  • 112g butter
  • 515g sugar
  • 515g flour
  • 2tsp baking powder
  • 4 eggs

For the caramel sauce:
  • 1kg brown sugar
  • 1L light cream
  • 250g butter (diced) 

Whisky pairing:
  • Glen Grant 18 Year Old


For the pudding:
  1. Pre heat the oven to 160°C and grease and flour 8 individual pudding moulds.
  2. Cook down the dates and water until they form a paste.
  3.  Add bicarbonate of soda, then turn off the heat and mix together.
  4. Cream the butter and sugar, add the date paste, the eggs and finally the flour and baking powder.
  5. Place the mix in the pudding moulds and cook at 160°C until a skewer or knife comes out clean.
For the caramel sauce:
  1. Bring the cream and sugar to the boil.
  2. Whisk in the butter.
  3. Simmer until reduced and thick.
To serve:
  1. Remove the puddings from the moulds.
  2. Pour over caramel sauce and serve with your choice of cream, custard or ice cream.
  3. Pair with Glen Grant 18 Year Old. The dried fruit and nutty character of the whisky along with its smooth maturity takes on the creamy texture of the caramel sauce and compliments the nutty flavour of the pudding itself

*Recipe and recipe photography by Glen Grant 12 Year Old*

*No Payment was received*


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