Calorie Catastrophe

Posted on February 21st, 2012

Sticky Toffee Pudding to die for

Of all the puddings I make for the Coombe Mill Cuisine range this is still my favourite. It is so mouth wateringly tasty and over the top delicious, but it does take a sweet tooth to really appreciate the flavour. On reading the ingredients the name Calorie Catastrophe becomes abundantly clear! I promise this one is worth ‘banking’ a few calories in anticipation! The quantities here will serve 8.

Ingredients for the sponge

Sticky Toffee Pudding

50g butter

325g granulated or caster sugar

85g of evaporated milk

2 eggs

150g chopped dates or raisons

150ml water

1 tsp bicarbonate of soda 

150g SR flour

 Ingredients for the Sauce

75g butter

260g sugar (brown is more tasty but granulated will do)

255g evaporated milk

 

Method

Beat together the butter with 150g of the sugar, when fully mixed gradually beat in the eggs (if you are wondering why there are 4 eggs in mine, it’s because I scale everything up with a large family and the business)

Butter and sugarAdd the eggsFully beaten

 

Meanwhile on the hob bring to the boil the milk, water and dates with the rest of the sugar. Remove from the heat and stir in the bicarbonate of soda. Make sure the saucepan is a good size as it will bubble up when the soda goes in.

Fully beatenoff the hobbubbling up

Use a metal spoon to fold the flour into the beaten egg mixture (it is very stiff towards the end)

folding infully folded

Stir in the date mixture till it is all smooth and transfer to a buttered oven proof dish and cover loosley with foil.

combining all ingredientsready for the ovenSticky Toffee Pudding from Coombe Cuisine

Bake in a preheated oven at 180 for about 40 minutes.

To make the Sauce:

Place all the ingredients in a saucepan over a low heat until butter melts, then bring to the boil stirring constantly and boil gently till the sauce thickens – about 5 minutes. Serve with the pudding. Yum!

stir over heat

 

Sticky Toffee Pudding to die for!

 

Here at Coombe Mill

Ready for the freezer

 

For the Coombe Cuisine range I pour the sauce liberally over the top before freezing to make a lovely gooey pudding served up after a hard day at the beach with clotted cream from our shop fridge! Worth helping the children to dig a few sandcastles with this treat in store! 

This recipe freezes really well and can be reheated in the microwave (retains the moist texture better than re heating in the oven).

Do give it a go and let me know if you agree that this is a secret worth sharing.