The King of the puddings. Now, you might have baked a Sticky Toffee Pudding before but have you ever STEAMED a Sticky Toffee Pudding? No? How about if we tell you that steaming your pudding instead of baking it will improve your pudding by 100%? How? Because the gentle heat that you get from steaming means a soft consistent pudding throughout. It will literally melt in your mouth and the softness is so soft its almost gooey. And that's before you've even drenched it in Sticky Toffee sauce. Have we convinced you yet? Serve your Sticky Toffee Pudding with Custard or Ice Cream (or both) and ENJOY! ---------------------16cm Pudding BasinFor the Sponge Pudding:100g Medjool Dates 200ml Water 1/2 tsp Bicarbonate of Soda 50g Soft Unsalted Butter 75g Muscavado Sugar (or Dark Brown)20g Treacle 1 Egg 85g Self Raising Flour 1/2 tsp Ginger 1/4 tsp Cinnamon pinch Nutmeg pinch Salt 2 balls of Stem Ginger For the Sticky Toffee Sauce:120g Muscavado Sugar (or Dark Brown)120g Unsalted Butter150ml Double Cream Pinch Salt 1 Spoonful of TreacleFor the Custard! (Creme Anglais)200ml Whole Milk 200ml Double Cream 1/2 Vanilla Pod (or Vanilla Extract)3 Egg Yolks 30g Caster Sugar ----------------BAKE AT HOME KITS AND MERCH!: http://cupcakejemma.com SUBSCRIBE FOR WEEKLY VIDS: https://www.youtube.com/user/CupcakeJemmaMORE CAKE: http://www.crumbsanddoilies.co.uk MY INSTAGRAM: @cupcakejemma CAKESTAGRAM: @crumbsanddoilies
