Black Tea Sticky Toffee Pudding

Black Tea Sticky Toffee PuddingIngredients:

600 ml boiling water infused with 2 Tea India Black Tea Bags
425g pitted dates
125g softened butter
360g dark muscavado sugar
1 tablespoon golden syrup
1 tablespoon treacle
410g self-raising flour
4 eggs
1 teaspoon vanilla extract
1 tablespoon bicarbonate of soda

For the sauce…

2 Tea India Black Tea Bags
600 ml double cream
200g butter
200g demerara sugar
1 tablespoon golden syrup
1 tablespoon black treacle

Method:

1. Pre-heat the oven to 190°C /170° fan assisted /gas mark 5. Line a roasting tin with baking paper.
2. Pour the boiling tea over the dates and leave to soak for about 10 minutes.
3. Place the butter and sugar in a large bowl and beat together until smooth. 4. Stir in the golden syrup and treacle.
5. Fold the flour gently into the mix.
6. Break the eggs one by one into the bowl, stirring well after each addition. 7. Stir the vanilla extract into the soaking dates. Blend with a stick blender until thick and mushy.
8. Add the bicarbonate of soda to the date mix and stir to combine. Pour this mixture into the flour mixture. Beat well to incorporate.
9. Pour the mixture into the prepared pan. Bake in a pre-heated oven for 35-40 minutes until well-risen and springy to the touch.

To make the sauce…

1. Pour the cream in a saucepan with the contents of 2 Tea India Black Tea Bags and heat gently to simmering point.
2. Allow to cool and then strain.
3. Warm the cream again in a small pan, add the butter and sugar and whisk until melted. Whisk in the golden syrup and treacle.
4. Slice the sticky toffee pudding into portions and serve warm drizzled with hot sauce.

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