Sticky Toffee Pudding

by Rachel Lim @ 02 Oct 2015

100g sugar
150g butter
175ml water
250g red dates, pitted
120g whole eggs
90g brown sugar
1150g flour, sieved
10g cocoa powder
2g (each)baking powder and salt

Toffee Sauce
275g golden syrup
250g gula Melaka (palm sugar)
225g cream
110g butter
A scoop of coconut sorbet

For the toffee sauce: Heat the golden syrup, gula Melaka and cream in a saucepan over a medium heat until gula Melaka has melted. Add in the butter and whisk well. Strain the toffee sauce and set aside.

Heat the sugar and butter with 175ml water in a saucepan over a medium heat until sugar has dissolved. Add in the pitted red dates and cook until dates have softened. Set aside. Whisk the whole yolks and brown sugar in a bowl until creamy. Fold in the red date mixture, sieved flour, cocoa powder, baking powder, and salt.

Pour the mixture into a mould and steam bake in pre-heated oven at 140ºC for about 30 minutes.

Drizzle the toffee sauce over the toffee pudding and top with a scoop of coconut sorbet. Makes 1 pudding

*This recipe is featured in September-October 2015 issue.

Sticky Toffee Pudding

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