Sticky Toffee Pudding.

My very first attempt at using my new Le Creuset rectangular dish was to create a classic Sticky Toffee Pudding. I followed the recipe on BBC Good Food. As all good cooks say, try and buy the best ingredients you can afford and make sure it is all brought to room temperature before starting.

Sticky Toffee Pudding

If you can find them try and get dates without stones, as it saves you removing them and makes the whole process a lot quicker. I used Marks and Spencers Medjool Dates. Dates are very sticky, so I found it easier to chop them using scissors.

Sticky Toffee Pudding

Sticky Toffee Pudding

Sticky Toffee Pudding

After chopping the dates, place them into a bowl of hot water with the biocarbinate of soda. Do not worry that it looks like pond water.

Sticky Toffee Pudding

Cream your butter and sugar.

Sticky Toffee Pudding

Add flour to your butter mixture, then add the date mixture. Again do not worry that this does not look correct. It will look lovely when cooked.

Sticky Toffee Pudding

Pour the mixture into your greased dish.

Sticky Toffee Pudding

Sticky Toffee Pudding

Sticky Toffee Pudding

Place in your preheated oven.

Sticky Toffee Pudding

And here you have it, your toffee pudding.

Sticky Toffee Pudding

Sticky Toffee Pudding

Now for the sugary fun part, the sauce. Melt your butter over a low heat, so the butter doesn’t burn. If you break the butter into smaller pieces make sure they are all similar size.

Sticky Toffee Pudding

Sift in your brown sugar and stir.

Sticky Toffee Pudding
Add your cream.

Sticky Toffee Pudding

Sticky Toffee Pudding

Sticky Toffee Pudding

Serve your toffee pudding into bowls. (If you pre made your puddings, reheat them at 100C, for about 15-20 minutes until warm.)

Sticky Toffee Pudding

Sticky Toffee Pudding

Spoon over your sauce.

Sticky Toffee Pudding

Sticky Toffee Pudding

Sticky Toffee Pudding

Enjoy!

Sticky Toffee Pudding