Winter-Warming Sticky Toffee Pudding

Serves 9 Hands-on time: 30 minutes

Hands-off time: 50 minutes

INGREDIENTS

For the batter:

1 cup Schweppes Ginger Ale

1¼ cups pitted and finely chopped dates

1 tsp bicarbonate of soda

6 tbsp (84g) butter, softened

¾ cup treacle sugar

2 large eggs

1½ cups self-raising flour, sieved

For the sauce:

1 cup (226g) butter, softened

2 cups treacle sugar

⅔ cup Schweppes Ginger Ale

1 cup cream

Serving suggestion: Vanilla Ice Cream

METHOD

For the batter:

1. Preheat the oven to 160°C and grease a medium baking dish (18x18cm) with non-stick cooking spray.

2. Heat the Schweppes Ginger Ale in a glass mixing bowl in the microwave for 4 minutes or until hot. Stir in the chopped dates and set aside to soak for 10 minutes.

3. Mash lightly with a potato masher to break up any chunky date bits. Stir in the bicarbonate of soda.

4. In a separate bowl, use an electric mixer to cream the butter and sugar for 5 minutes until light and fluffy. Whisk in the eggs, one at a time, until fully incorporated.

5. Stir in half of the flour, then the date mixture and, using a large spoon, fold in the remaining flour until just combined.

6. Spoon the batter into the prepared baking dish and bake for 35-40 minutes until golden brown.

For the sauce:

1. Combine the butter, sugar, Schweppes Ginger Ale and cream in a small pot over medium heat. Bring it up to a gentle simmer and whisk continuously for 5 minutes until thick and syrupy.

To assemble:

1. Remove the baked pudding from the oven and poke it generously with a wooden skewer. Pour half of the sauce over the pudding and set it aside for 15 minutes to soak.

2. Slice the pudding into 9 squares. Serve a portion topped with a scoop of vanilla ice cream and the remaining sauce on the side and ENJOY!

Planning to try this?

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