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Sticky Toffee & Cider Pudding with Hot Fudge Sauce

Sticky Toffee & Cider Pudding with Hot Fudge Sauce:

Everyone loves a dedacent pudding. Re-create this masterpiece and enjoy the deliciously warm toffee and apple combination.

Ingredients

For the pudding

  • 170g / 6oz pitted dates, chopped
  • 170g / 6oz caster sugar
  • 170g / 6oz self raising flour
  • 300ml 10fl oz Westons Old Rosie Cloudy Scrumpy Cider
  • 60g / 2oz butter, melted
  • 2 medium free range eggs
  • 1 tsp espresso coffee or essence
  • 1 tsp bicarbonate of soda

For the sauce

  • 55g / 2oz good quality plain chocolate, min 60% solids
  • 60g / 2oz butter
  • 1⁄4 teaspoon salt
  • 300g / 101⁄2 oz caster sugar
  • 200g / 7oz evaporated milk

Method

For the pudding

Preheat oven to 170°c / 325°f / Gs Mk 3.

Place the cider and dates into a pan and simmer until the liquid has evaporated, leave to cool.

Mix the sugar, eggs, flour, soda, melted butter and coffee in bowl and slowly beat together, then add the dates a few at a time.

Pour into a 10 x 8 inch cake tin lined with greaseproof and cook in oven for 40-45 minutes. To check if it is cooked use a toothpick to poke into the middle if it comes out clean then it is ready. Leave to cool before turning out onto a cooling rack.

For the sauce

Put the chocolate, butter and salt into a bowl above a pan of hot water, add the sugar a little at a time, stirring all the time.

Add the evaporated milk a little at a time until all is mixed. Serve hot sauce over warm pudding.

Top Tip

Finish with a generous dollop of clotted cream or a good quality, locally made vanilla ice-cream

Download the Sticky Toffee & Cider Pudding with Hot Fudge Sauce Recipe Sheet

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