Ingredients
150 g of pitted dates
1.5 teaspoons bicarbonate of soda
180 g of water
Sticky toffee sauce
60 g of unsalted butter
60 g of soft brown sugar
75 g of golden syrup
40 g of milk
0.5 teaspoon of real vanilla extract
Sticky toffee puddings
40 g of unsalted butter, soft
110 g of dark brown sugar
150 g of plain flour
0.5 teaspoons of baking powder
one large egg
700 g of
water
Preparation
Place a bowl the mixing bowl it and weigh on the dates and add the bicarbonate of soda. Set the bowl aside.
Place 180 g of water into the mixing bowl and heat four minutes using the veroma and then pour over the dates and bicarbonate of soda – the mixture will bubble up. Set aside and allow the dates to soak for 20 minutes. Meanwhile, grease eight moulds and set aside and continue with recipe.
Sticky toffee sauce
Place the butter, sugar, golden syrup, milk and vanilla extract into the mixing bowl and cook for seven minutes at 100° C at speed 2. Transfer to a serving jug and cool for 10 minutes before refrigerating to thicken. Meanwhile, in the mixing bowl and make the puddings.
Sticky toffee puddings
Place the butter, sugar, flour, baking powder, egg, reserved soaked dates and all the liquid into the mixing bowl and mix for 20 seconds at speed 5. Divide evenly between the prepared moulds and place in the veroma dish. Rinse the mixing bowl placed the water in the mixing bowl. Place the veroma into position and steam for 30 minutes at the veroma speed one. Remove the puddings from the moulds and serve warm with sticky toffee sauce.
The toffee sauce is also delicious poured over vanilla ice cream as a dessert by itself!