התמונה להמחשה בלבדIndividual Sticky Toffee Puddings
Cooking With KidsSoaked dates supply moisture and a deep caramel character to the sponge. Demerara adds texture to the pudding, while muscovado sugar, treacle and double cream form a sauce that stays fluid enough to soak into the warm crumb.
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Medium
Instructions
1Stone and finely chop the dates, put them in a bowl and pour over the boiling water. Leave for about 30 mins, until cool and well soaked, then mash lightly with a fork and stir in the vanilla. Butter and flour seven 200 ml (7 fl oz) individual pudding tins, set them on a baking tray and heat the oven to 180C, fan 160C, gas 4.
Nutrition
- Calories
- 997
- Protein
- 10.2g
- Carbs
- 115.6g
Recommended Equipment & Products
- Electric hand mixer
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Family cooking
Cooking With Kids
Simple ways children can join safely, with adult guidance.
Age 3-5
Small helper
- Mash soft ingredients
- Wash fruit and vegetables
Age 6-8
Kitchen explorer
- Stir a batter
- Measure simple ingredients
Chef tips
Soak the dates for the full time and mash them while still moist; this gives the sponge tenderness without incorrectly adding the bicarbonate of soda to the soaking liquid. Fold the flour and milk gently so the individual puddings remain light.
Culinary reasoning
Soaked dates supply moisture and a deep caramel character to the sponge. Demerara adds texture to the pudding, while muscovado sugar, treacle and double cream form a sauce that stays fluid enough to soak into the warm crumb.
