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MILKMAID Sticky Toffee Pudding

Rating

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