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Sticky toffee pudding in a Remoska is as delicious as it sounds. It’s the perfect way to end a dinner party or even a relaxed braai at home.
Ingredients Standard Grand
Water 575ml 500ml
Dates, dried 200g 400g
Baking powder 1tsp 2tsp
Butter 100g 200g
Sugar, caster 150g 300g
Eggs, beaten 3 5
Flour, self-raising 125g 200g
Mixed spice 1tsp 1tsp
Water 575ml 500ml
Dates, dried 200g 400g
Baking powder 1tsp 2tsp
Butter 100g 200g
Sugar, caster 150g 300g
Eggs, beaten 3 5
Flour, self-raising 125g 200g
Mixed spice 1tsp 1tsp
For the sauce:
Sugar, light muscovado 100g 200g
Butter 100g 200g
Golden syrup 100g 200g
Cream, double 300ml 575ml
Vanilla essence 3 drops 4 drops
Sugar, light muscovado 100g 200g
Butter 100g 200g
Golden syrup 100g 200g
Cream, double 300ml 575ml
Vanilla essence 3 drops 4 drops
Method
Chop the dates and pour boiling water over. Leave to cool. Beat together the butter and sugar until light and fluffy. Gradually beat in the eggs. Fold in the sieved flour, baking powder and mixed spice. Stir in the soaked dates and pour into the Remoska. Cook for approximately 35 – 40 minutes until browned and firm to the touch. For the sauce put all the ingredients in a pan over a low heat and stir until the sugar has dissolved. Add the cream. Simmer and stir until golden brown.
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