Lyles® Sticky Toffee Pudding

Ingredients

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Ingredients Pudding

  • g Stoned Dates, Roughly Chopped
  • ml Water
  •   1 tsp Bicarbonate Of Soda
  • g Unsalted Butter, Softened
  • g Lyle’s Golden Syrup
  • g Tate & Lyle® Light Soft Brown Cane Sugar
  •   1 tsp Vanilla Extract
  • g Self Raising Flour
  •   2 Eggs

Sauce

  • g Unsalted Butter
  • g Lyle’s Golden Syrup®
  • g Tate & Lyle® Light Soft Brown Cane Sugar
  • ml Double Cream

Method

  • 1

    Step 1

    Pre-heat the oven to 180°C Fan / Gas Mark 4.
  • 2

    Step 2

    Pop the dates into a pan with the water, bring to the boil then lower the heat and simmer for 2 minutes. Remove from the heat, stir in the bicarbonate of soda and set aside.
  • 3

    Step 3

    In a new bowl, beat the butter, Lyle’s Golden Syrup® and Tate & Lyle® Light Soft Brown Sugar until soft and creamy, then beat in the vanilla and eggs.
  • 4

    Step 4

    Fold in the flour and the dates with their liquid, mix well to a soft consistency. Spoon into a shallow 20-23cm (8-9”) square parchment lined cake tin.
  • 5

    Step 5

    Bake for 20-25 minutes or until a fine skewer comes out clean when poked through the centre.
  • 6

    Step 6

    Meanwhile, put all the ingredients for the Toffee Sauce into a medium-sized non-stick pan and stir together over a low heat until the Tate & Lyle® Light Soft Brown Sugar has dissolved.
  • 7

    Step 7

    When the pudding is ready, allow to cool before cutting into portions, then pour over the warm toffee sauce, finish with a scoop of vanilla ice cream and serve.

Ingredients

  • 175 g Stoned Dates, Roughly Chopped
  • 250 ml Water
  • 1 tsp Bicarbonate Of Soda
  • 75 g Unsalted Butter, Softened
  • 50 g Lyle’s Golden Syrup
  • 150 g Tate & Lyle® Light Soft Brown Cane Sugar
  • 1 tsp Vanilla Extract
  • 175 g Self Raising Flour
  • 2 Eggs
  • 75 g Unsalted Butter
  • 95 g Lyle’s Golden Syrup®
  • 75 g Tate & Lyle® Light Soft Brown Cane Sugar
  • 150 ml Double Cream