Lyle's Splendidly Sticky Toffee Pudding

Lyle's Splendidly Sticky Toffee Pudding

A sticky - but light and airy - sponge pudding treat. With that special comforting Lyle's Golden Syrup warmth.

Serves

9

PREP TIME

30 minutes

COOK TIME

45-55 minutes

INGREDIENTS

FOR THE PUDDING

  • 175g Self-raising flour
  • 175g Moist stoned dates, finely chopped
  • 250ml Water
  • 1 tsp Dr Oetker Bicarbonate Of Soda
  • 75g Unsalted butter, softened
  • 50g Lyle's Golden Syrup
  • 150g Tate & Lyle Light Soft Brown Sugar
  • 1 tsp Dr Oetker Madagascan Vanilla Extract
  • 2 Large eggs, at room temperature

FOR THE TOFFEE SAUCE

  • 75g Unsalted butter
  • 95g Lyle's Golden Syrup
  • 75g Tate & Lyle Light Soft Brown Sugar
  • 150ml Double cream

INSTRUCTIONS

Bake this splendid sponge:

  1. Preheat the oven to 180°C/160°C Fan, 350°F, Gas 4. Pop the dates into a pan with the water, bring to the boil then lower the heat and simmer for 2 minutes. Remove from the heat, stir in the bicarbonate of soda and set aside.
  2. In a new bowl, beat the butter, Lyle’s Golden Syrup and Tate & Lyle’s Light Soft Brown Sugar until soft and creamy, then beat in the vanilla and eggs.
  3. Fold in the flour and the dates with their liquid, mix well to give a soft consistency. Spoon into a greased 20-23cm (8-9”) square shallow parchment lined cake tin, and bake on the middle shelf for 30 minutes. Lightly cover with foil and cook for a further 15-20 minutes (until a fine skewer comes out clean when poked through the centre).
  4. Meanwhile, put all the ingredients for the Toffee sauce into a medium-sized non-stick pan and stir together over a low heat until the Tate & Lyle’s Light Soft Brown Sugar has dissolved.
  5. When the pudding is ready, cut into portions, pour over the warm toffee sauce and serve.

 

CHEF'S TIP

Enjoy that rich golden sponge -– just don't skimp on the sauce!