Made with finely chopped dates, this rich and decadent Sticky Toffee Pudding by Chef Michele Ow is the perfect way to end your day!
Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 5 mins Cook : 30 mins Ready in : 35 mins Serves : 2
INGREDIENTS:
- 100g Pitted Dates
- 200ml Water
- ½ tsp Bicarbonate of Soda
- 40g Unsalted Butter
- 80g Castor Sugar
- 1 no. Large Egg
- 100g Self-raising Flour
DIRECTIONS:
- Preheat oven to 180°C.
- Put pitted dates and water in a saucepan and bring to boil. Thereafter, turn off heat.
- Add bicarbonate of soda; allow to cool
- Cream butter and sugar until light and fluffy.
- Add egg.
- Add in sifted flour and then date mixture and mix until combined.
- Pour into ramekins and bake for 20 minutes
- Allow to cool completely in ramekin.
- Turn the cake out unto serving plate.