6 September 2021

Sticky Toffee And Pomegranate Pudding

Name: Sticky Toffee And Pomegranate Pudding
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 7
Ingredients: 190g Pomegranate seed; 190g Deseeded date; 190ml Water; 1tsp Bicarbonate of soda; 60g Butter; 2tbsp Golden syrup; 40g Light brown sugar; 2large Eggs; 190g Self raising flour; 1tsp Baking powder; 120g Butter; 150g Golden caster sugar; 90g Double cream

Try this fluffy and moist cake made from dates, pomegranate seeds, butter, sugar, eggs, flour, and served with a caramel buttery top.

Substitute:

No golden syrup? Try with treacle instead.
No self raising flour? Use plain flour and add 1 tsp of baking powder to the recipe.
No golden caster sugar? Try with dark moscato sugar instead.

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 50 minutes

Servings: 7

Ingredients:

190 g Pomegranate seeds

190 g Deseeded dates

190 ml Water

1 tsp Bicarbonate of soda

For the batter:

60 g Butter / Vegan butter

2 tbsp Golden syrup

40 g Light brown sugar

2 large Eggs

190 g Self raising flour

1 tsp Baking powder

For the sauce:

120 g Butter / Vegan butter

150 g Golden caster sugar

90 g Double cream / Vegan cream

Recipe:

Prepare the baking dish: Preheat the oven to 180 C/160 fan/4 gas mark. Grease a 23x23 cm square baking dish (use a little butter/vegan butter or vegetable oil) and dust with flour.
Soak the dates: Roughly chop the dates, and boil 190 ml of water. Put the chopped dates, boiling water and bicarbonate soda into a bowl, stir and leave for 10 minutes.
Make the batter: Cream the butter and golden syrup together in a stand mixer or with a whisk, until well mixed, then add the sugar and mix again. Beat in the eggs, then fold in the flour and baking powder until you have a smooth, thick batter.
Pour the dates and their liquid into the batter and mix gently, then fold in half of the pomegranate seeds.
Bake the cake: Pour the batter into the prepared dish, and bake for 30 minutes, until a cake tester comes out clean.
Make the sauce: Pour all of the sauce ingredients together in a pan, and heat under medium heat until the butter has melted. Bring to boil for 4-5 minutes, until golden and creamy.
When the cake is cooked, pour half of the sauce over for the cake to soak it up. Leave to cool for 5 minutes, then pour the rest of the sauce and sprinkle with fresh pomegranate seeds. Serve warm.