A timeless desert island dessert which is perpetually popular. This version is an ideal family favourite as there is no fussing around with little molds, instead the batter is poured into a big serving dish, baked in the oven, slathered with salted caramel and devoured tableside with vanilla ice cream!
Serves: 6
Ingredients (US & METRIC):
For the pudding:
125g/ 1 stick butter
150g/ ¾ cup light muscovado sugar
1 tbsp golden syrup
1 tbsp black treacle
2 large free range eggs
1 tsp vanilla extract
150g/ 1 ¼ cup self-raising flour
150g/ 5 oz medjool dates, chopped
2 tsp bicarbonate soda
Tub of vanilla ice cream, to serve
For the sauce:
100g/ ¾ stick unsalted butter
150g/ ¾ cup dark muscovado sugar
3 tbsp golden syrup
150ml/ ⅔ cup double cream
1 tsp vanilla extract
Generous pinch sea salt
Get the full method here: https://donalskehan.com/recipes/sticky-toffee-pudding/
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