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Lancewood Sticky Toffee Pudding
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Lancewood Sticky Toffee Pudding

Ingredients

Pudding:

125 g pitted dates , finely chopped
180 ml boiling water
2.5 ml bicarbonate of soda
40 g butter
125 ml soft brown sugar , tightly packed
5 ml vanilla essence
1 extra large egg(s)
40 ml golden syrup
200 ml cake flour
5 ml baking powder
salt , a pinch

Sauce:

125 g LANCEWOOD® Mascarpone
30 ml soft brown sugar , tightly packed
30 ml golden syrup
30 ml butter
5 ml vanilla essence

To serve:

125 g LANCEWOOD® Mascarpone
250 ml custard  (optional)

Method

Pudding:
Preheat the oven to 180°C. Grease a ± 14 cm x 23 cm x 4 cm deep ovenproof dish. Pour the boiling water over the dates in a small saucepan. Bring to the boil and boil for 2 – 3 minutes to soften the dates. Use a potato masher or a fork and mash until smooth. Add the bicarbonate of soda.

Beat the butter, sugar and vanilla essence together until pale. Add the egg and golden syrup and beat well. In a separate bowl, sift the flour, baking powder and salt together. Add to the butter mixture and mix well.

Add the date mixture and mix until well combined. Pour into the prepared dish and bake for 25 – 35 minutes until a skewer inserted comes out clean.

Sauce:
Add the mascarpone, brown sugar, golden syrup, butter and vanilla essence to a saucepan and heat over low heat. Whisk until smooth. Pour over the pudding while still hot.

Serve with the remaining mascarpone and custard (optional).

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