Sticky toffee pudding is traditionally made with dates, which add both texture and sweetness to the pudding. However, if you don’t like the fruit, there is a way to make them without dates, according to Mary’s recipe. The notes on BBC Good Food said: “Mary’s all-in-one sticky toffee pudding is sticky, gooey and surprisingly light and easy.
“ Baked in a large dish, this is a family-sized pudding, spooned out or cut into squares to serve.” The recipe makes six servings and is both nut-free, vegetarian and pregnancy-friendly, according to BBC Good Food. Ingredients: For the sponge: 100g butter, softened 175g light muscovado sugar Two large free-range eggs 225g self-raising flour One teaspoon of baking powder One teaspoon of baking soda Three tablespoons black treacle 275ml full-fat milk Double cream or vanilla ice cream, to serve For the sauce: 100g butter 125g light muscovado sugar One tablespoon of black treacle 300ml pouring double cream One teaspoon of vanilla extract Method: Start by preheating the oven to 180C or 160C Fan and butter a shallow 1.
7 litre ovenproof dish. Put the butter, sugar, eggs, flour, baking powder, baking soda and treacle into a mixing bowl, beating using an electric handheld whisk for 30 seconds or until combined. Pour in the milk gradually and whisk again until completely smooth before pouring into the prepared dish.
Bake for 35 to 40 minutes or until well-risen and springy in the centre. Whilst cooling, make the sauce. To make the sauce, .