An oldie, but a goodie! This pudding favourite is a sure-fire winner with kids and adults alike...
Sticky Toffee Pudding
175g chopped dates
300ml water
1 tsp bi-carbonate of soda
50g butter
175g caster sugar
2 beaten eggs
175g self raising flour
1 tsp vanilla essence
Sauce
300ml double cream
50g muscovado sugar
100g butter
Get the oven to 180°C and grease an 11" x 1" baking tin
Boil the dates in the water for about 5 minutes. Take off the heat and add the bicarbonate of soda. Cream together the butter and sugar until light and fluffy (preferably in a food mixer or with and electric whisk).
Gradually add the egg whilst beating. Mix in the dates and liquid and fold in the flour and vanilla.
Pour into the baking tray and cook for 30 – 40 minutes.
To make the sauce, pop everything into a pan, heat and stir until is all smooth.
Click here to email us your favourite recipes!
175g chopped dates
300ml water
1 tsp bi-carbonate of soda
50g butter
175g caster sugar
2 beaten eggs
175g self raising flour
1 tsp vanilla essence
Sauce
300ml double cream
50g muscovado sugar
100g butter
Get the oven to 180°C and grease an 11" x 1" baking tin
Boil the dates in the water for about 5 minutes. Take off the heat and add the bicarbonate of soda. Cream together the butter and sugar until light and fluffy (preferably in a food mixer or with and electric whisk).
Gradually add the egg whilst beating. Mix in the dates and liquid and fold in the flour and vanilla.
Pour into the baking tray and cook for 30 – 40 minutes.
To make the sauce, pop everything into a pan, heat and stir until is all smooth.
Click here to email us your favourite recipes!
- Serves 8
- Over 30 mins
- Suitable for freezing
- Suitable for vegetarians
- Contains ridiculous amounts of calories
