Sticky toffee pudding is a classic comforting dessert, and if you’re after something warming and hearty this is just the treat for you.
Made with dates, this sponge pudding comes with lashings of sweet sauce and the recipe is from Chef Michele Mingozzi, of Oman’s Six Senses Zighy Bay Resort.
Ingredients:
For the pudding
• 200g dates
• 200ml hot water
• 8g bicarbonate soda
• 75g butter
• 30g treacle
• 50g brown sugar
• 2 eggs
• 150g flour
For the sauce
• 150g butter
• 300g brown sugar
• 15g treacle
• 150g cream
Method:
• Chop the dates and put in a bowl. Pour over the hot water and bicarbonate of soda and leave aside.
• Cream the butter and sugar together with treacle until light and fluffy.
• Add in the eggs one by one and mix well until all combined together.
• Sift together the flour and baking powder and fold into the butter mixture.
• Once done, fold in the soaked and cooled down dates.
• Fill into a desired nonstick mold and bake at 180 degree for 30 minutes
• For the sauce, melt down the butter and brown sugar along with treacle.
• Once combined well, pour in the cream and cook until it has a smooth texture.
• Serve the pudding hot with a drizzle of sauce on top.
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