Scottish Sticky Toffee Pudding with Ginger Recipe
This sticky toffee pudding recipe is given a kick by the addition of ginger. I found this toffee pudding recipe on Tour Scotland.
Inspired by The Winter Sea
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Prep: 25 minutes Cook time: 40-50 minutes Serves: 6
- 3/4 cup chopped pitted dates
- 1 cup boiling water
- 1/2 teaspoon baking soda
- 1 1/3 cup self-rising flour
- 1 teaspoon ginger
- 4 tablespoons butter
- 3/4 cup brown sugar
- 2 eggs
- Confectioner’s sugar for dusting
- 6 tablespoons butter
- 2/3 cup brown sugar
- 1/2 cup heavy cream
- Preheat the oven to 350°F. Lightly grease an 8 inch round tin; set aside.
- Place the dates in a bowl and cover with boiling water. Mix in the baking soda and set aside for ten minutes.
- Sift the flour and ginger together in a small bowl; set aside.
- Cream the butter and sugar in a large bowl until light and fluffy. Add the egg and beat well. Stir in the flour mixture, then the date mixture.
- Spread evenly in the prepared tin. Bake for 40-50 minutes.
- Sauce: Melt the butter in a small saucepan. Add the sugar and cream and simmer gently for 2 minutes, stirring with a wooden spoon.
- Turn out the cake, dust with confectioner’s sugar and serve with the sauce.
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