| Sticky Toffee Pudding
Dessert Recipe | Sticky Toffee Pudding Ingredients:- 150g/5oz dates, stones removed, chopped
- 250ml/9fl oz hot water
- 1 teaspoon bicarbonate of soda
- 60g/2¼ oz butter, softened
- 60g/2¼ oz caster sugar
- 2 free-range eggs
- 150g/5oz self-raising flour
For the toffee sauce: - 200g/7oz butter
- 400g/14oz brown sugar
- vanilla pod, split
- 250ml/9fl oz double cream
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Time: 1 hour
Serves: 4
| Sticky Toffee Pudding Instructions:- Preheat the oven to 180C/370F/Gas 4.
- Mix the dates, bicarbonate of soda and the water together in a bowl and leave to soak for ten minutes.
- In another bowl, cream the butter and sugar together until light and fluffy.
- Still stirring the butter mixture, gradually add the eggs, making sure they are well mixed in.
- Gradually add the flour while still stirring, then add the date mixture.
- Pour the mixture into a 20cm/8in square cake tin. Place into the oven and bake for 35-40 minutes, or until cooked through.
- To make the sauce, melt the butter in a thick bottomed pan over a medium heat.
- Add the brown sugar, vanilla pod and cream and stir well. Simmer for five minutes.
- To serve, spoon out a portion of the pudding onto a plate and pour over the hot toffee sauce.
| Sticky Toffee Pudding Cooking Time:- Cooking time 35 - 40 minutes.
- Leave to cool before serving.
| Sticky Toffee Pudding Serving Instructions:- Serve with Cream, Ice Cream, or Custard.
- Can be served Hot or cold
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