50g chopped dates
40g SR flour
40g white breadcrumbs
20g muscovados sugar
30g soft brown sugar
Prep to Cook: Pan or microwave bowls, wooden spoon, mixing bowl spatula
Prep: Oven on 170C or Gas Mark 3
Prepare the cooking dishes: Grease the individual cooking pots – ramekin dishes or similar
1. Prep the topping:
Mix together butter sugar in a bowl
Warm it in the microwave for 15 seconds
Pour a little into the base of each greased dish
2. Prep the pudding mix:
Melt the butter and syrup in the microwave
Stir in the breadcrumbs and the flour
Mix in the egg and the muscovados sugar
Chop the dates into sultana size pieces
Spoon the mixture into the ramekin dishes
Cook in the oven covering the dishes with greased foil
Cook for 25 minutes then remove the foil and cook for further 10 minutes
Remove and cool slightly
Serve warm topped with crème fraiche
Sticky toffee pots are individual desserts with gloriously sweet sauce around a sticky date pudding. They are not for the faint hearted in terms of ‘sweetness’ but you only need a small portion. Serve them in their pots with a side dish of crème fraiche.
Try substituting dates with bananas, even those old brown patchy bananas, the flavour will be lovely.
Cooks Know How: You will enjoy melting the butter and sugar to make the glaze topping that goes in the ramekin dishes first. You will see how you repeat the melting method in order to create the pudding mix. You will also notice the use of breadcrumbs to replace some of the flour and how the chopped dates cook gently to go soft in this mixture.
Use a different cooking method. Make this pudding in a deep pudding basin and steam it for an hour. Somehow it seems quite different!