Date & Naartjie Sticky Toffee Pudding
Butter UHT (Long Life) MilkWhipping Cream
Recipe Information
10
serves:
30 min
prep time:
15 min
cook time:
easy
difficulty:
Ingredients:
- 150g pitted dates, finely chopped
- 5ml bicarbonate of soda
- 250ml boiling water
- 240g (400ml) cake flour
- 5ml baking powder
- 2ml salt
- 80g pecan nuts, finely chopped
- 250ml soft brown sugar
- 200g First Choice Butter
- zest of 1 naartjie
- 2 eggs, lightly beaten together
- 1 ripe banana, mashed
- 15ml lemon juice
- 60ml First Choice Whipping Cream
For the toffee sauce:
- 160ml sugar
- 80ml water
- 300ml First Choice Whipping Cream
- 100ml First Choice Milk
- zest of 1 naartjie
Preparation method:
- Preheat oven to 170 ºC and grease 10 ovenproof ramekins with butter or non-stick cooking spray. (Or make one large individual pudding in a 20 cm X 28 cm ovenproof dish).
- Place the dates and bicarbonate of soda in a small bowl. Add the boiling water, stir well and allow to cool and soften.
- Sieve the cake flour, baking powder and salt and mix in the pecan nuts.
- Cream the butter, soft brown sugar and the naartjie zest until light and creamy. Add the eggs in, a little at a time and continue beating until mixture is light and airy.
- Add the cold date mixture to the creamed sugar and butter mixture and then add the mashed banana and lemon juice. Stir in the whipping cream.
- Add the dry ingredients and mix well to make the batter.
- Spoon the batter into the prepared ramekins (or large ovenproof dish) and bake until done (±15 minutes for the small ramekins and ±35 minutes for one large pudding).
- Meanwhile, prepare the toffee sauce: Heat the sugar and water over low heat until sugar dissolves. Bring to the boil and cook until the mixture turns a caramel colour. Add the cream (be careful, it'll splatter). Add the naartjie zest and the milk.
- Pour some of the warm toffee sauce over the puddings as soon as it comes out of the oven.
- Serve with more whipped cream and chopped pecan nuts.