STICKY TOFFEE PUDDING

Yields12 Servings
 250 g dried, stoned dates
 75 g softened butter
 175 g light muscovado sugar
 2 medium eggs, beaten
 ½ tsp bicarbonate of soda
 175 g self-raising flour
 1 tsp mixed spice
 ½ tsp vanilla extract
For the sauce
 100 g light muscovado sugar
 100 g butter
 150 ml carton double cream
 1 tsp vanilla extract
1

Preheat the oven to 180C/Gas4; lightly grease a 20cm x 30cm tin at least 2.5cm deep

2

Roughly chop the dates and put in a pan with 250ml boiling water; bring to the boil then cook for 2-3 minutes to just soften; pour into a large shallow bowl and mash with a fork

3

Beat the butter and sugar until light and creamy; gradually add the eggs and beat well; add the bicarbonate of soda to the dates – it will foam up – stir well then add to the cake mixture with the flour, spice and vanilla and beat with a wooden spoon until combined

4

Pour the mixture into the tin and bake for 25 minutes or until the mixture feels frim to the touch in the centre

5

To make the sauce, put all the ingredients into a pan and bring to the boil, cook for 1-2 minutes until thickened slightly; allow to cool then reheat when ready to serve; drizzle a little over the top of the pudding and serve the remainder alongside it is a jug

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