Thursday, 1 June 2006

Chris Tarrant's Sticky Toffee Pudding

Our favourite game show host reveals his favourite pudding recipe

Ingredients

For the moulds
25g/1oz soft butter
25g/1oz flour

50g/2oz butter
175g/6oz demerara sugar
2tbsp black treacle
1tbsp golden syrup
2 eggs
200g/7oz self-raising flour
200g/7oz pitted dates
1tbsp bicarbonate of soda
1tsp vanilla extract

For the sauce
120ml/4fl oz double cream
50g/2oz butter, diced
50g/2oz dark muscovado sugar
2tbsp black treacle
1tbsp golden syrup

Method

1 Preheat the oven to 200°C/400°F/Gas 6. Butter the moulds and dust with the flour.
2 Cream the butter and demerara sugar together in a food processor. Slowly add the treacle, golden syrup and eggs. Continue mixing until the mixture looks smooth, then turn down to a slow speed and add the flour. Mix until everything is well combined.
3 Add boiling water to the dates and tip into a blender. Secure the lid firmly and blend to a purée. Add the bicarbonate of soda and vanilla. Pour this into the batter while its still hot and stir well. Pour into the moulds and bake for 20-25 mins until the tops are just firm to the touch.

To make the sauce
Place all the ingredients in a pan, bring to the boil, stirring a few times, then remove from the heat. Put to one side until ready to use. Remove the puddings from the moulds and place on a plate. Coat with the warmed sauce and serve with good vanilla ice ceam.

Recipe from The You Are What You Are Cookbook (£7.99, Accent Press). All profits from this book go to support Beds Garden Carers – a charity for adults with learning disabilities. For more info, visit www.bedsgardencarers.org.uk or call 01234 32887.