Ingredients For the Dessert 1 tsp Vanilla Extract 175 g Plain Flour 1 tsp Bicarbonate of Soda 200 ml Water (Boiled) 1 Pinch Sea Salt 175 g Dates (Chopped) 1.75 tsp Baking Powder 2 Eggs 175 g Dark Muscovado Sugar 1.5 tsp Instant Coffee Granules 50 g Suet For the Sauce 80 g Dark Muscovado Sugar 250 g Whipping Cream 80 g Unsalted Butter 10 g Dark Soy Sauce * Always check the ingredient labels for allgergen information Serve with clotted cream, ice cream or custard! Share this Recipe Facebook Twitter Pinterest WhatsApp
Michelin Sticky Toffee Pudding by Dan Serves 8 Total 1 hour 25 minutes Oven Temp 170 °C - 55 minutes Difficulty Not too Tricky Chef Fallow Cake Method Mix the coffee granules with the boiled water, roughly chop the dates and add 115g to a small bowl along with the vanilla extract and cover with the coffee and set aside to soak for 30 minutes. Strain the date stock into a blender along with the suet, sugar and eggs and blitz until just smooth. Add the soaked dates and blitz for a few seconds until combined (flecks should be running through the batter). Pour into a large bowl and fold in the flour, baking powder, bicarbonate of soda, salt and the remaining chopped dates. Pour the batter into a lined loaf tin and bake for 55 minutes. To make the sauce, add the cream, sugar and butter to a small pan on a medium heat. Stir as the butter melts and sugar dissolves, continue stirring until the sauce thickens (should be the consistency to coat the back of a spoon). Add the soy sauce and combine and then set aside to cool slightly. Once the sponge is ready, leave to cool on a wire rack. When the sponge is still warm, using a knife poke it all over and then pour some of the sauce on top until covered (leaving enough source for serving). To serve, reheat the oven to 140°C, slice into portions and warm through for 5 minutes along with the sauce.