My dream collab happened... I launched a sticky toffee pudding shake with SHAKE SHACK! From the 1st of Oct 22 -11th Nov you can find my shake in all 20 stores, £1 from every shake goes to Magic Breakfast a charity that provides healthy school breakfasts to children at risk of hunger in disadvantaged areas of the UK.
After a year of plotting and planning it finally happened, to celebrate, here is my recipe for a sticky toffee pudding that can be whipped up in under an hour!
Makes enough for 4
One recipe works in one of these pie dishes, the batter can also be baked into a small dish of your choice or a cake tin with a closed bottom.
Ingredients
Date sponge:
70g pitted dried dates 175ml boiling water 40g unsalted butter, soft 40g dark brown soft sugar & 30g caster sugar 1 tsp bicarbonate of soda 1tsp baking powder 1/2 tsp ground ginger 1 egg 80g plain flour Pinch of Maldon salt
Salted Toffee sauce:
150g caster sugar
75g unsalted butter
300ml double cream
large pinch of Maldon salt
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Method toffee sauce:
In a saucepan melt the sugar until it turns a deep amber colour
Whisk in the butter
Pour in the cream and bring to a gentle simmer
Add in the salt and remove from the heat
Method cake:
Preheat the oven to 165 degrees fan
Place 2 tbsp of the toffee sauce at the bottom of the baking dish
In a medium saucepan, heat the dates with the water until the water has reduced by 1/2 and the dates are soft
Remove from the heat and stir in the bicarb
Blend this mixture to a pulp
Beat the butter and sugars together
Add in the egg
Stir in the baking powder, ground ginger, flour and salt until a batter forms
Stir in the blended date mixture and mix well
Pour the mixture into the tin
Bake for 25-28 minutes, or until when a skewer is inserted, it comes out clean
Once it has baked, spoon over some toffee sauce
Serve warm with extra hot toffee sauce, cream, custard, ice cream or all three!
