With snow on the ground and temperatures below freezing, it’s time to indulge in some comfort food. For a truly decadent dessert, this recipe from Jason Atherton‘s restaurant Temple and Sons will delight your guests.
Sticky toffee pudding (makes 10 individual 140g puddings)
- 350g chopped Medjool dates
- 200g water
- 75g dark rum
- 130g butter- diced and at room temperature
- 210g Demerara sugar
- 3 whole eggs
- 75g black treacle
- 260g self raising flour
- 1.5 teaspoons bicarbonate of soda
- 150 ml warm milk
- Bring the water and rum to the boil together in a pan, take off the heat and add the chopped dates, soak for 30 minutes and then mash with a fork.
- Meanwhile, cream the butter and Demerara sugar in a mixer fitted with a paddle attachment or by hand with a whisk
- Add the eggs to the creamed butter+sugar gradually, one by one, with the mixer running, until all the eggs have been incorporated
- Add the black treacle
- Mix the flour and bicarbonate of soda and sift together; add a third of the flour+soda bicarb to the mix with the mixer slowly running, followed by 50ml of milk and continue adding flour and milk until all of it is used
- Add the mashed dates, incorporate
- Poor the mix in buttered individual tins or large cake tins
- Cook at 165 degrees for 30 minutes for individual tins, or 40-45 minutes for a larger tin. Serve with Vanilla Ice cream, clotted cream or double cream.