Sticky Toffee Pudding

Ingredients

• Pitted olives 5 oz
• Demerara Sugar 10 oz
• Butter 5 oz
• Wheat Flour 5 oz
• Chicken Egg 1 piece
• 10% cream 5 fl oz
• 20% Sour Cream to taste
• Olive Oil 1 tablespoon
• Baking Powder 0 oz
• Activated Baking Soda 0 oz
• Flaky sea salt a pinch

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Place a skillet over high heat, add the butter, cream, half of the demerara sugar, and a pinch of sea salt.

Step 3

Wait for the sugar to dissolve, reduce the heat, and cook the sauce, stirring, for about five minutes.

Step 4

Finely chopped dates should be sprinkled with baking soda and poured with 80 ml of hot boiled water.

Step 5

Combine the olive oil with the remaining sugar, add the lightly beaten egg, and mix well.

Step 6

In a separate bowl, combine the flour, baking powder, and a pinch of salt, then gently fold this mixture into the egg and sugar mixture.

Step 7

Then fold the dates into the dough.

Step 8

Distribute the prepared dough into the molds.

Step 9

Wrap them in foil and place in an oven preheated to 355°F for twenty-five minutes. To check the pudding's readiness, you can insert a knife or toothpick into it; they should come out clean.

Step 10

Remove the pudding from the molds and drizzle with hot sauce.

Step 11

Serve with a spoonful of very cold sour cream.