UK x India
Date and jaggery sticky toffee pudding
A British pub pudding with a jaggery accent. Expect requests for seconds before you sit down.
60 minTime
5 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original458kcalsame
5 gproteinsame
3 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Soak the dates in the boiling water with the baking soda for 10 minutes, then mash. Heat the oven to 180°C and grease a 20 cm square tin.
- 2Beat 50 g butter with 100 g jaggery for 3 minutes. Beat in the eggs one at a time.
- 3Fold in the maida, baking powder, ginger, cardamom and a pinch of salt, then the dates with their liquid.
- 4Pour into the tin and bake in the oven at 180°C for 25 to 30 minutes.
- 5Melt the remaining 120 g jaggery and 60 g butter on medium heat for 3 minutes. Add the cream and remaining salt and simmer 4 minutes.
- 6Poke the warm sponge all over and pour over half the sauce. Rest 10 minutes. Serve squares with the remaining sauce.
Serve it like this
Set a warm square in a shallow bowl and pour toffee sauce over so it runs down the sides. Add a scoop of vanilla ice cream or a pour of cold cream.
