Sticky toffee pudding tart

Sweet Things | May 11, 2017 | By

I love sticky toffee puddings, with butterscotch sauce and a little bit of ice cream, in fact most people I know adore this classic pudding…. However I wanted to create a slightly more refined version, something you could serve in a restaurant or at a dinner party, so I had a look for a sticky toffee pudding tart and went to work on a recipe.

For this recipe you’ll need a basic sweet short crust pastry, I won’t bother adding a recipe for this, there are plenty online! You’ll also need to blind bake the tarts in advance.

There is something warming and satisfying about a gooey sticky toffee pudding, so with out any more waffling on, lets get it on…

Sticky toffee pudding tart
Serves 12
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Prep Time
1 hr
Cook Time
25 min
Total Time
1 hr 25 min
Prep Time
1 hr
Cook Time
25 min
Total Time
1 hr 25 min
Ingredients
  1. 250 g pitted dates
  2. 200 ml milk
  3. 150 g self raising flour
  4. 50 g butter
  5. 100 g soft dark brown sugar
  6. 3 eggs
  7. 2 tbs gold syrup
  8. 1 tsp vanilla extract
  9. 1 tsp bicarb
Instructions
  1. First things first cooking the dates, in a sauce pan cover the dates with water about an inch of water covering the dates, bring to the boil and turn down to a medium heart until the dates become cooked and mushy, this usually takes about 15 - 20 minutes.
  2. Allow the date mixture to cool.
  3. In the mean time, mix everything else together aside from the bicarb. Then add the bicarb to the dates, give it a good stir and add the date mixture to the batter... Now give this all a damn good mix around until you have a nice batter... It's also pretty tasty at this point if you want to try a smidge...
  4. Set the oven to 180 .c
  5. Pour the sticky date mixture into your tart case ( for this I used one big tart case and two small individual ones), fill them right to the top and pop them in your preheated oven for around 25 minutes. You're looking for a set wobble, try not to open the oven door to prematurely in case it sinks. You can also test with a skewer, if it comes out clean it's good to go!
Here's a real quick and easy butterscotch sauce recipe
  1. 50g unsalted butter
  2. 150g light muscovado sugar
  3. 170g can evaporated milk
  4. Melt the butter and sugar together, dissolver the sugar, add in the evaporated milk, bring to the boil and simmer for 5 minutes. Easy!
Bubble & Squeak http://www.bubbleandsqueak.co/

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