Sticky Toffee Pudding with Salted Toffee Sauce

Name: Sticky Toffee Pudding with Salted Toffee Sauce
Yield: 5 to 10
Ingredients: 175 g All purpose flour; 175 g Dates; 250 ml Water; 1 tsp Bicarbonate soda; 75 g Butter; 2 Egg; 150 g Tate & Lyle Fairtrade Light Soft Brown Sugar; 50 g Lyle’s Golden Syrup; 1 tsp Vanilla Extract; 75 g Butter; 95 g Lyle’s Golden Syrup; 75 g Tate & Lyle Fairtrade Light Soft Brown Sugar; 150 ml Double cream

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Prep

<30 MIN

Bake

30 mins

Serves

5 to 10

Difficulty

Medium

About

Sticky Toffee Pudding is an all-time favourite, and this salted toffee sauce with Lyle's Golden Syrup brings it to a whole new level.

made using

Lyle’s Golden Syrup Tin

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Puddings Medium 5 to 10

Instructions

Ingredients

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HOW TO MAKE THIS RECIPE

Bake this splendidly sticky sponge pudding in 5 simple steps:

Step 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.

Step 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.

Step 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).

Step 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.

Step 5

When the pudding is ready, cut into portions, pour over the warm toffee sauce and serve.