Sticky Toffee Pudding

Hello all,
Decided to go with something warm and filling for desserts. A popular choice in restaurants and cafes Sticky Toffee Pudding!

• 175g/6oz Odlums Self Raising Flour
• 1 teaspoon Odlums Baking Powder
• 75g/3oz Butter (room temperature)
• 150g/5oz Shamrock Light Muscovado Sugar
• 2 Eggs (beaten)
• 175g/6oz Shamrock Dates (roughly chopped)
• 175g/6oz Soft figs
• 80g packet Shamrock Chopped Walnuts
• 150ml/¼pt Hot Water

PRE HEAT OVEN 170*c

1. Chop dates and figs cover with the hot water. Blitz and allow to cool
2. Cream butter and sugar until pale with spade.
3. Remove spade to replaced by whisk, slowly gradually adding the eggs, on a slow speed.
4. DON'T TRY TO OVER MIX AS IT WILL SPLIT THE MIXTURE!
5. Add the figs into the mix.
6. Sieve flour, baking powder in, best way to fold it in by hand with a large metal spoon.
7. Heat the Dariole moulds for the puddings in the oven, take out of oven allow to cool down and spray with oil. 
8. Put mixture into a piping bag and pipe the mixture into the moulds.
9. Bake for 20 minutes, allow to cool down before removing them their moulds
10. Cut the top off the sticky toffee in the mould to get it out use a office knife around the shell. 

That is it! It's served below with our own butterscotch sauce and butterscotch gelato. Happy Baking all! 

Thanks for reading!

PB x

Sticky Toffee Dish from work taken by Sister Sister Travel