Sticky Toffee Pudding with Homemade Vanilla Custard

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“ Believe in yourself and be prepared to work hard”Stella McCartney

This recipe makes a large round pie, so I had enough spare for me for the next day and for some for another day. If you want to make a smaller pudding, half the ingredients.

 

50g butter ( 296 Calories, 32.5g Fat, 1g Carbs, 0.5g Protein)

88g light brown muscovado sugar ( 78 Calories, 0g Fat, 7g Carbs, 0g Protein)

2 eggs ( 134 Calories, 10g Fat, 2g Carbs, 14g Protein)

125g self-raising flour ( 335 Calories, 1g Fat, 69g Carbs, 10g Protein)

1 tsp baking powder ( 4 Calories, 0g Fat, 4g Carbs, 0g Protein)

1 tsp bicarbonate of soda ( 0 Calories, 0g Fat, 0g Carbs, 0g Protein)

138ml semi skimmed milk ( 50 Calories, 2g Fat, 5g Carbs, 4g Protein)

1 pack of dates, chopped finely ( 330 Calories, 0g Fat, 81g Carbs, 2g Protein)

For the Sauce

2 tbsp butter ( 296 Calories, 32.5g Fat, 1g Carbs, 0.5g Protein)

2 tbsp light muscovado sugar ( 78 Calories, 0g Fat, 7g Carbs, 0g Protein)

100ml double cream ( 467 Calories, 51g Fat, 2g Carbs, 2g Protein)

1 tsp vanilla extract ( 37 Calories, 0g Fat, 2g Carbs, 0g Protein)

 

For the Custard

2 tbsp Vanilla Ice cream ( 118 Calories, 10g Fat, 15g Carbs, 3g Protein)

1 tbsp double cream ( 53 Calories, 5g Fat, 1g Carbs, 0g Protein)

1 tsp vanilla extract ( 37 Calories, 0g Fat, 2g Carbs, 0g Protein)

1 tbsp self raising flour ( 90 Calories, 0g Fat, 20g Carbs, 3g Protein)

 

1) Heat the oven to 160C or Gas Mark 5.

2) Grease a round baking tin with some butter.

3) Mix the Butter, sugar, eggs, flour, soda and baking powder together with a spoon until ingredients form a thick mixture. Add the milk slowly, little by little, continuing to stir as you pour in the milk. Once you have done this, add the dates and stir once again.

4) Pour the mixture in to the baking tin and bake for 35 minutes, taking the tin out and making a hole in the middle midway through cooking to enable air to get in.

5) For the sauce, mix the butter, sugar, vanilla extract and cream together in a saucepan on a medium heat until the sugar dissolves and the butter melts and one delicious sauce is formed.

6) Make the sauce close to the pudding finishing cooking. Once the pudding finishes cooking, pour the sauce all over the pudding, and set aside, allowing time for the sauce to soak and absorb in to the pudding before serving.

7) To Serve, mix the vanilla ice cream, cream, vanilla extract and flour together on a medium heat for a few minutes until a little thick, but still runny enough like a custard form.

8) Spoon the pudding in to a bowl and serve with the delicious vanilla custard.

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