MILKMAID Sticky Toffee Pudding
15 Minutes
Preparation Time
15 Minutes
Cooking Time
10
Serving
You will need
- For cake
- Dates 10-12 nos
- Water 150ml
- Flour 150g
- Baking powder 1tsp
- Baking soda ¼ tsp
- Butter 70g
- Brown sugar 100g
- Egg 1nos
- Vanilla 2tsp
- For toffee
- Milkmaid 1small tin
- Butter 100g
- Corn syrup 80ml
- Vanilla 2tsp
- Salt ¼ tsp
- Milk 75ml
Let’s make it
Step 1
Remove the label from an unopened can of milkmaid 390g and place a kitchen towel on the bottom of a pan and place the tin inside, fill the pan with water until the tin is covered.
Step 2
Bring the water to boil, and then simmer it for 2-3 hours.
Step 3
Carefully remove the can from the hot water. Allow to cool completely for a few hours before opening.
Step 4
Empty the caramel into a pan, add butter, milk, corn syrup vanilla whisk until smooth
Step 5
Add a few pinches of salt according to personal preference to finish.
Step 6
Boil pitted date until it is tender.
Step 7
Place butter and sugar in a bowl. Beat until combined and smooth, then add egg, beat until incorporated.
Step 8
Add flour, baking powder and baking soda. Mix until flour is incorporated.
Step 9
Add dates, mix quickly until dates are well incorporated into the batter and finally add vanilla and pour in to individual molds and bake at 180c 30mints
