Ingredients
150g butter
150g light muscovado sugar
2 large eggs
½ tsp vanilla essence
(1/2 tsp)
175g self-raising flour
50g stoneless dates
roughly chopped
50g sultanas or raisins
40g walnuts
chopped
50g light brown muscovado sugar
For the sticky toffee sauce
50g butter
For the sticky toffee sauce
100ml double cream
For the sticky toffee sauce
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Nuts
Equipment
- 1 K beater tool
- 1 Kenwood Kitchen Machine
- 1 900ml pudding basin
- 1 trivet
- 1 large, deep saucepan
- 1 saucepan
- 1 greaseproof paper or foil
- 1 string
Instructions
- Grease a 900ml (1. pint) pudding basin. Place the butter and sugar in a Kenwood Bowl. Using a K Beater at speed 3, cream together until light and fluffy. Gradually beat in the eggs and vanilla.
- Using the K Beater at minimum speed, add the flour, dates, sultanas or raisins and walnuts and mix until just combined. Spoon into the prepared pudding basin.
- Cover with greased greaseproof paper or foil and secure with string. Sit the basin on a trivet in a large, deep saucepan.
- Add sufficient boiling water to come halfway up the side of the basin. Cover and steam for 2 hours, topping up with boiling water as necessary.
- Lift the pudding out of the pan and leave to rest whilst making the sauce.
- To make the sauce, place the sugar, butter and cream in a saucepan and heat gently, stirring until the butter has melted and the sugar dissolved. Bring to the boil and leave to gently bubble for 30 seconds to thicken.
- Unmould the pudding on to a warmed serving plate and pour over the sauce to serve.
