Salted Sticky Toffee Pork Crackling Pudding January 7, 2018 14:43
Salted Sticky Toffee Pork Crackling Pudding - serves 8 - 10
The pork crackling adds a welcome saltiness to this rich sweet pud, the perfect balance we think. For extra indulgence, we've added rum to our sauce, but of course this is optional.
- 75g unsalted butter, softened, plus extra to grease
- 225g pitted dates
- 200g soft light brown sugar
- 225g self-raising flour
- 2 medium eggs, beaten
- 2 tablespoons golden syrup
- 1 teaspoon bicarbonate of soda
- 40g Perfectly Salted pork crackling
For the Sauce:
- 75g unsalted butter
- 75g dark brown muscovado sugar
- 300ml double cream
- 1 tablespoon golden syrup
- 1/2 tablespoon treacle
- 1-2 tablespoons dark rum, optional
Preheat the oven to 180 degress C / 160 degrees C Fan Gad Mark 4. Grease and line the base and sides of a 20 x 25cm tin with baking parchment. In a small pan, bring the dates with 300ml of water to the boil, remove from the heat, and leave to soak for 10 minutes.
Meanwhile, in a large bowl beat together the butter, syrup, flour, eggs and golden syrup with an electric hand whisk until smooth.
Whizz the date mixture to a puree in a blender or food processor, then stir in the bicarbonate of soda. Whisk the date puree into the batter until well combined. Transfer to the prepared tin, scatter over the pork crackling and bake for 45-50 minutes or until a skewer inserted into the centre comes out clean.
To make the sauce, in a medium pan melt the butter, then add the sugar, double cream, golden syrup and treacle. Bring to the boil, turn down and simmer for 3-5 minutes, stirrring often until thickened. Stir in the rum if using. Serve the sticky toffee pudding in slices with the sauce.