How to Make Sticky Toffee Pudding 🇬🇧🍨 FULL RECIPE BELOW ⬇️ (feeds 6 people) INGREDIENTS: Pudding ⬇️ 225g pitted dates (~250g unpitted) 1 + 3/4 cups AP flour 1/2 cup boiling water 2 teabags earl grey 1/2 cup milk, at room temperature 2/3 cup + 1 tbsp unsalted butter, softened 2/3 cup brown sugar 2 eggs, at room temperature 2 tbsp molasses 2 tsp vanilla extract 1 tsp baking soda 1.5 tsp baking powder 1 tsp fine salt Toffee Sauce ⬇️ 1 cup brown sugar 1 cup heavy cream 1/2 cup unsalted butter 2 tsp molasses To Finish ⬇️ Flaky salt (to taste) 1 pint vanilla ice cream INSTRUCTIONS: 1. Pre-heat your oven to 350 degrees Fahrenheit. 2. Bring your water to a boil. If you’d like to try some date-earl gray tea as well, add an extra cup of boiling water (it was actually quite delicious!) 3. Remove the pits from your dates if you haven’t already. Roughly chop your dates, and add them to a heat-proof container. Pour the boiling water over your dates, and add your tea bags. Let the tea steep for 5 minutes, then remove your tea bags. Remove your tea to drink if you added some extra, leaving only a 1/2 cup of hot water to submerge the dates. Add your 1 tbsp of baking soda, and mix it in with the dates (the mixture should start to foam). Let sit for another 5 minutes. 4. While still warm, blend your date mixture with an immersion blender, and set aside to cool to room temperature. In a large mixing bowl, add 2/3 cup of softened butter. Mix with a hand mixer until the butter is smooth & spread around the bottom of the bowl. Add your brown sugar, and mix once more until the butter & sugar are homogeneous, and have increased in volume (~2 minutes). Each time you mix in a new ingredient, be sure to scrape down the sides of the bowl. One at a time, add your eggs and mix them in on low speed (don’t mix too aggressively!) Wait until the first egg is well incorporated before adding the second one. Add your milk, molasses, and vanilla extract to the bowl, and mix once more to combine. 5. Next, grab a spatula and fold in your date purée. Quickly whisk your baking powder & salt into your flour in a separate bowl. Once incorporated, start adding your flour, about 1/2 cup at a time, using a strainer to sift the flour into the bowl (this will remove any clumps). Ensure each 1/2 cup of flour is well incorporated before adding the next. 6. Grease 6 4.5oz ramekins with your remaining tbsp of softened butter, ensuring they are very well coated. You do not want your STPs to stick to the ramekins! Evenly divide the batter between the ramekins, ensuring you leave at least 1cm of space below the rim (because the puddings will rise quite a bit when baking). 7. Bake the ramekins for 20-30 minutes, or until a cake tester/toothpick comes out *slightly* moist when inserted in the middle of the pudding (not gooey with batter, but not dry either). 8. While the puddings are baking, make your sauce. Add your butter, cream, brown sugar and molasses to a pot, and bring to a simmer over medium heat. Once at a boil, turn the heat down to low, and cook down your sauce until it has thickened & darkened in colour. You will know it’s done when the bubbles on the surface of the sauce are very small (because most of the moisture has already boiled away). Remove your sauce from the burner, but keep in a warm place. RECIPE CONTINUES IN THE COMMENTS ⬇️ #stp #stickytoffeepudding #dessert #homecooking #Recipe - @thestrongcook