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…
- 250 g pitted dates
- 200 ml milk
- 150 g self raising flour
- 50 g butter
- 100 g soft dark brown sugar
- 3 eggs
- 2 tbs gold syrup
- 1 tsp vanilla extract
- 1 tsp bicarb
- 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.
- Allow the date mixture to cool.
- 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...
- Set the oven to 180 .c
- 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!
- 50g unsalted butter
- 150g light muscovado sugar
- 170g can evaporated milk
- Melt the butter and sugar together, dissolver the sugar, add in the evaporated milk, bring to the boil and simmer for 5 minutes. Easy!