Sunday 8 January 2012

Sticky toffee pudding, part II

In an update to my usual STP, this is one I made for some guests this week. It’s adapted from weight watchers. I doubt that my version is still low fat or diet friendly. The sauce definitely isn’t. The cake turned out really well, with a good banana smell and it was moist and sticky. I’ll definitely make it again – its particularly good for using up bananas that are past their best.

100g brown sugar
100g butter
Some vanilla extract
150g self-raising flour
1 teaspoon of bicarbonate of soda
2 mashed overripe bananas
100g of stoned dates, chopped up small
A dribble of milk
2 tablespoons of golden syrup

Cream the butter and the sugar until soft and fluffy. Add the eggs, one at a time and beat until combined with the butter and sugar. Sift in the flour and the bicarb and stir it in to combine.  Add the remaining ingredients and mix until they are all incorporated.

Pour this into a greased and lined tin – I used a 22 cm cake tin. Pop it into an oven preheated to 180° and bake for 30 minutes. Check it, as it may need another few minutes.
Once cooked, turn out onto a wire rack to cook.
Serve with good vanilla ice cream and loads of sauce.

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