Sticky toffee pudding with Bournvita

24 Jun

My version after studying many recipes on net and trying out three including the great Jamie and my friend’s cook..

Golden rules learnt over years:

  • Baking is fun if you assemble all the ingredients below at room temperature (extremely important cardinal rule to baking).
  • Yes, eggs have to be at room temperature
  • Butter can be cut and kept outside two hours before to save time.
  • Take the list to the shop the night before unless you are a pro or love Betty Crocker cheating mixes
  • Dont worry about exact measurements. If in doubt like me ( very normal), divide the contents visually by half and quarter and you will get same proportions if you dont have a measuring jug.
  • preheat oven always
  • butter the dish before starting to mix the cake ingredients.  saves time later

You will need

  • 225-300  gm dates – any
  • 1 teaspoon bicarbonate of soda
  • 85 to 100 gm  butter
  • 170 -180 gm brown sugar
  • 3 normal eggs – beaten lightly
  • 170 -190 gm self-raising flour
  • ¼ teaspoon ground spice – 2 cardamoms, a half inch stick of cinnamon and small piece of mace
  • 2 to three  large tablespoons Bournvita
    2 tablespoons yoghurt – must for all recipes with cocoa, chocolate or in this case Bournvita – so that the cake does not taste bitter

for the toffee sauce

  • 115g light muscovado sugar
  • 70 Devon double cream
  • 3 tbs milk

Preheat your oven to 180ºC.

Boil enough water to cover dates and add latter. add soda bicarb and mash roughly with fingers.

Meanwhile, cream your butter and sugar by hand for the duration of an entire favourite song. Helps if you are watching it on TV. Add already lightly beaten eggs, flour, mixed spice and Bournvita.

When well blended, add yoghurt and dates. By now, you should have finished three songs. Pour into a buttered, lightly floured ovenproof dish and bake in the preheated oven till inserted knife comes clean.

Toffee Sauce

Melt the sugar till almost caramelised, add cream slowly and keep blending along with milk. Stop when of thick pouring consistency. when semi cool pour all over the pudding. make a few holes so sauce dribbles into the pudding. serve with ginger tea and forget dinner.

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Posted by on June 24, 2010 in Recipes



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