Pudding Stick Toffee


Serves 4
Dates, pitted 80 g
Demerara sugar 160g
Butter 80 g
Wheat flour 80g
Eggs ½ pieces
Cream 35% -s’ 80 ml
A 30% Sour taste
Olive oil 1 tablespoon
Baking powder 3 g
Soda 3 g
Sea salt large pinch


1. Put the pan over high heat, to send butter, cream, half demerara sugar and a pinch of sea salt. Wait until the sugar is dissolved, reduce the heat and cook the sauce, stirring, for about five minutes.

2. Finely chopped figs sprinkled with baking soda and pour 80 ml of hot boiled water. Mix the olive oil with the remaining sugar, add half a lightly beaten egg and stir properly.

3. The flour, baking powder and a pinch of salt mixed in a separate bowl, carefully add to the egg-sugar mass. Then enter dates in the dough.

4. Distribute the dough ready for the molds, pack them in foil and place in oven preheated to 180 degrees for twenty-five minutes. To check the readiness of the pudding, you can stick a knife in it, or a toothpick – they should leave the test clean.

5. Pudding remove from the molds, pour the hot sauce and serve with a dollop of sour cream is very cold.


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