LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
MEDIUM
9
01 HR(S) 20 MINS
30 MINS
50 MINS
INGREDIENTS
For the batter:
1 cup Schweppes Ginger Ale
1¼ cups pitted and finely chopped dates
1 tsp bicarbonate of soda
6 tbsp (84g) butter, softened
¾ cup treacle sugar
2 large eggs
1½ cups self-raising flour, sieved
For the sauce:
1 cup (226g) butter, softened
2 cups treacle sugar
⅔ cup Schweppes Ginger Ale
1 cup cream
Serving suggestion:
Vanilla Ice Cream
METHOD
For the batter:
1. Preheat the oven to 160°C and grease a medium baking dish (18x18cm) with non-stick cooking spray.
2. Heat the Schweppes Ginger Ale in a glass mixing bowl in the microwave for 4 minutes or until hot. Stir in the chopped dates and set aside to soak for 10 minutes.
3. Mash lightly with a potato masher to break up any chunky date bits. Stir in the bicarbonate of soda.
4. In a separate bowl, use an electric mixer to cream the butter and sugar for 5 minutes until light and fluffy. Whisk in the eggs, one at a time, until fully incorporated. 5. Stir in half of the flour, then the date mixture and, using a large spoon, fold in the remaining flour until just combined.
6. Spoon the batter into the prepared baking dish and bake for 35-40 minutes until golden brown.
For the sauce:
1. Combine the butter, sugar, Schweppes Ginger Ale and cream in a small pot over medium heat. Bring it up to a gentle simmer and whisk continuously for 5 minutes until thick and syrupy. To assemble:
1. Remove the baked pudding from the oven and poke it generously with a wooden skewer. Pour half of the sauce over the pudding and set it aside for 15 minutes to soak.
2. Slice the pudding into 9 squares. Serve a portion topped with a scoop of vanilla ice cream and the remaining sauce on the side and ENJOY!
Winter-Warming Sticky Toffee Pudding
LEVEL:
MEDIUM
SERVES:
9
TOTAL TIME:
01 HR(S) 20 MINS
PREP TIME:
30 MINS
COOK TIME:
50 MINS
Winter-Warming Sticky Toffee Pudding
INGREDIENTS
For the batter:
1 cup Schweppes Ginger Ale
1¼ cups pitted and finely chopped dates
1 tsp bicarbonate of soda
6 tbsp (84g) butter, softened
¾ cup treacle sugar
2 large eggs
1½ cups self-raising flour, sieved
For the sauce:
1 cup (226g) butter, softened
2 cups treacle sugar
⅔ cup Schweppes Ginger Ale
1 cup cream
Serving suggestion:
Vanilla Ice Cream
METHOD
For the batter:
1. Preheat the oven to 160°C and grease a medium baking dish (18x18cm) with non-stick cooking spray.
2. Heat the Schweppes Ginger Ale in a glass mixing bowl in the microwave for 4 minutes or until hot. Stir in the chopped dates and set aside to soak for 10 minutes.
3. Mash lightly with a potato masher to break up any chunky date bits. Stir in the bicarbonate of soda.
4. In a separate bowl, use an electric mixer to cream the butter and sugar for 5 minutes until light and fluffy. Whisk in the eggs, one at a time, until fully incorporated. 5. Stir in half of the flour, then the date mixture and, using a large spoon, fold in the remaining flour until just combined.
6. Spoon the batter into the prepared baking dish and bake for 35-40 minutes until golden brown.
For the sauce:
1. Combine the butter, sugar, Schweppes Ginger Ale and cream in a small pot over medium heat. Bring it up to a gentle simmer and whisk continuously for 5 minutes until thick and syrupy. To assemble:
1. Remove the baked pudding from the oven and poke it generously with a wooden skewer. Pour half of the sauce over the pudding and set it aside for 15 minutes to soak.
2. Slice the pudding into 9 squares. Serve a portion topped with a scoop of vanilla ice cream and the remaining sauce on the side and ENJOY!