Sticky Toffee Pudding with Toffee Sauce and Vanilla Ice Cream.
From the Vansittart Arms, Vansittart Road, Windsor, Berks 01753 865988
Please note the Publican that gave me this recipe no longer has this pub, but I hope the present Publican will enjoy the publicity.
Makes 10-12 portions.
250 gms of pitted dates,
250 gms of brown sugar,
250 gms of plain flour,
250 gms of melted butter,
1 teaspoon of bi-carbonate of soda,
1 teaspoon of baking powder,
2 teapoons of Camp coffee,
2 pints of water,
Vanilla ice cream,
Place the dates, bi-carbonate of soda, water and camp coffee in a thick bottomed pan and boil until it becomes a thick blackish mixture (you may have to add some more water to keep it moist).
Allow it to cool slightly, then add the melted butter and brown sugar stirring constantly, then add the eggs.
At this point the mixture should look very black, finally stir in the flour and baking powder.
Pour into individually greased ramekins or pudding basins, place in a tray of water, cover with cling film and then tin foil.
Place on the top shelf of the oven at a very high temperature and cook for 45/50 minutes.
100 gms of dark brown sugar,
250 gms of double cream,
100 gms of butter,
Put brown sugar and cream into a pan and boil until it goes a deep brown colour.
Remove from heat and add butter whisking it in, allow to cool.
To serve, pour hot sauce over the pudding then serve with a scoop of ice cream.
Not for the slimmers.