Sticky Toffee (& Carrot) Pudding With Rich Toffee Sauce

Name: Sticky Toffee (& Carrot) Pudding With Rich Toffee Sauce
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8-10 serving(s)
Ingredients: 1/2 cup dates, chopped; 1/4 cup fig, chopped; 1 teaspoon bicarbonate of soda; 1 cup boiling water; 2 tablespoons butter; 1 cup soft brown sugar; 2 eggs, beaten; 1 1/2 cups self raising flour, sieved; 2 small carrots or 1 large carrot, finely grated; 1/2 cup shelled pecan nuts; 3 tablespoons butter; 1 1/4 cups double cream or 1 1/4 cups whipping cream; 1 tablespoon golden syrup; 1 tablespoon treacle; 1 teaspoon vanilla extract; 1/4 cup shelled pecan nuts (optional)

Submitted by Gina5674

"I tried a slight turn on the original recipe by adding figs, grated carrot and pecan nuts. I love carrot and pecan cake and thought the two would mix. It turned out lovely especially served with Vanilla Ice Cream. The sauce is nice with added sliced Bananas or Apples, use your imagination!"

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Ready In:: 50mins
Ingredients:: 16
Serves:: 8-10

ingredients

¹⁄₂ cup dates, chopped
¹⁄₄ cup fig, chopped
1 teaspoon bicarbonate of soda
1 cup boiling water
2 tablespoons butter
1 cup soft brown sugar
2 eggs, beaten
1 ¹⁄₂ cups self raising flour, sieved
2 small carrots or 1 large carrot, finely grated
¹⁄₂ cup shelled pecan nuts
3 tablespoons butter
1 ¹⁄₄ cups double cream or 1 1/4 cups whipping cream
1 tablespoon golden syrup
1 tablespoon treacle
1 teaspoon vanilla extract
¹⁄₄ cup shelled pecan nuts (optional)

directions

For the Pudding.
Preheat oven at 180 oC.
Place the dates and figs in a bowl with the bicarbonate of soda and cover with boiling water, set aside till needed.
Cream the butter and sugar until well blended add the beaten eggs gradually to resemble a smooth mixture.
Fold in the flour.
Add date, fig and water mixture and blend throughly.
Add grated carrot and nuts.
Pour into a greased cake tin or latex mould.
Bake for 30 to 40 minutes until a skewer comes out clean.
Toffee Sauce.
Place butter, cream, syrup, treacle and vanilla extact in a saucepan.
Melt over medium heat until it comes to the boil, stirring frequently.
Add nuts and fruit, if required.
Simmer for 5 minutes.
Serve Pudding with lashings of sauce and vanilla ice cream.
Heat sauce prior to serving if it has cooled down.

Questions & Replies

what size pan do you cook it in?

Shara M.

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RECIPE SUBMITTED BY

Gina5674

5 Recipes

I got married to Eoin on 3rd May 2007. I am a beauty/complementary therapist. I love cooking and eating and in a previous life, well it feels like it, I was a chef. I still enjoy experimenting with food and browsing and altering recipes. I am a true animal lover, I'd cross the road to talk to a dog. One of my dogs watches me avidly when I'm cooking, I'm positive he'd be able to commis for me if he had hands! My black lab pup who's 6 months old loves the kitchen too, she also likes to empty my vegetable rack into the garden!

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