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Food from The Hills - Too-Good-To-Be-True Sticky Toffee Puddings

For our Food from the Hills this week, we are thinking seasonally. It's starting to get dreary and cold, and we want to come home to something gooey, sticky and sweet to devour with careless abandon. Twenty minutes prep time and I guarantee this pudding will lift your spirits. No matter whether you serve with custard or ice-cream, we won't blame you for taking the leftover sauce to the sofa with a spoon...

Ingredients

For the pudding

  • 125g dates, chopped really finely
  • 1 tsp vanilla extract
  • 175g self-raising flour
  • 1 tsp bicarbonate of soda
  • 2 free range eggs – whisked
  • 85g butter and a little extra for greasing
  • 100mls semi-skimmed milk
  • 2 tbsp black treacle

For the toffee sauce

  • 175g light muscavardo sugar
  • 50g butter
  • 1tbsp treacle
  • 225mls double cream

Method

  1. Soak the dates in a bowl of boiling water for half an hour
  2. Drain, remove stones and chop finely
  3. Mash with the back of a fork and stir in the vanilla extract
  4. In a separate bowl, sieve together the flour and the bicarbonate of soda
  5. Separately again, cream the butter and sugar together and add the egg mixture a little at a time, stirring continuously
  6. Fold in the flour mixture
  7. Add the milk and the dates and fold
  8. Grease and lightly flour 8 small ramekins
  9. Fill the ramekins to two thirds with the pudding mixture
  10. Bake for 25 minutes in the oven at 180C, remove and set aside to cool

To make the toffee sauce

  1. Melt the butter and sugar together on a low heat
  2. Add half of the cream and the black treacle
  3. Remove from the heat and mix the ingredients together thoroughly
  4. Add the remaining cream and stir

Pour a small amount of the toffee sauce on the top of each pudding (this is why you need to be careful to only fill the ramekins to two thirds full when adding the pudding mixture), leave to soak in and become deliciously sticky

Warm the remaining sauce when you are ready to serve. Remove the puddings from the ramekins with a pallette knife and drizzle the sauce over the top of the upturned pudding.

Serve with your choice of creamy accompaniment, and devour!

About the author: Janet Hill

I’m Janet, and I live at the foot of the beautiful Welsh Hills with my children Mary, 21, and Mark, 17. We share our four-acre plot with our six dogs, six cats (plus a cheeky regular overnight visitor!), four hens, an assortment of wild ducks and all the other wonderful wildlife that visits our garden.

Now I want to share the joys of my life in the country and invite you to read all about it here in The Hills. It isn’t a glamorous life but it is wonderful, healthy and hearty and full of the very best of people.

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