My wife absolutely adores sticky toffee pudding and will always seek it out on every menu when we dine out. Although absolutely delicious, personally I can often find them too sweet to the point where the dessert can become unpleasant.
So when asked to make this at home, I’ll tend to go to my mother’s classic recipe which has a hint of lemon which cuts through the sweetness resulting in a truly scrumptious dessert.
For this recipe you will need a 1.2L / 2 pint pudding basin.
|225 grams dark muscovado sugar (use demerara if you can't find it)|
|100 grams salted butter|
|1 tablespoon lemon juice|
|150 ml double cream|
|175 grams stoned dates|
|75 grams salted butter|
|100 grams caster sugar|
|3 zests of lemons|
|2 large eggs|
|175 grams self raising flour|
|1/2 teaspoon bicarbonate of soda|
Instead of one large pudding, you could split the mixture up and make 8 small individual puddings.
|Saturated fat (g):||7.3g|