Lee's Sticky Toffee Pudding

Method

Lee's Sticky Toffee Pudding

STEP 1

Stone and chop the medjool dates quite small, put them in a bowl, then pour over 175ml of boiling water.

STEP 2

Leave for about 30 mins until cool and well-soaked, then lightly mash with a fork. Stir in the vanilla extract.

STEP 3

Butter and lightly flour your serving dish. Heat the oven to 180C/fan 160C/gas 4.

STEP 4

Mix 175g self-raising flour and 1 tsp bicarbonate of soda together and beat the 2 eggs in a separate bowl.

STEP 5

Beat 85g softened butter and 140g demerara sugar together in a large bowl for a few mins until slightly creamy. Add the eggs a little at a time, beating well between additions.

STEP 6

Beat in 2 tbsp black treacle then, using a large metal spoon, gently fold in one-third of the flour and bicarbonate of soda mix, then half of the 100ml milk, being careful not to overbeat. Repeat until all the flour mix and all the milk is used.

STEP 7

Stir the soaked dates into the pudding batter. It should be like a soft, thick batter.

STEP 8

Spoon the mixture into your serving dish and bake for 20-25 mins, until risen and firm.

STEP 9

Meanwhile, put the 175g light muscovado sugar and 50g butter pieces for the sauce in a medium saucepan with half the 225ml double cream.

STEP 10

Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved.

STEP 11

Stir in 1 tbsp black treacle, turn up the heat slightly and let the mixture bubble away for 2-3 mins until it is a rich toffee colour, stirring occasionally to make sure it doesn’t burn. Take the pan off the heat and beat in the rest of the double cream.

STEP 12

Remove the pudding from the oven and stab all over with a wooden skewer before pouring over the sticky sauce.

Lee's Espresso Martini

STEP 1

Place all ingredients in a cocktail shaker with ice and mix.

STEP 2

Garnish with 3 coffee beans.