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Sticky Toffee Pudding
Sticky Toffee Pudding
For a delicious alternative to Christmas pudding try our scrumptious sticky toffee delight! A real crowd pleaser.
For a delicious alternative to Christmas pudding try our scrumptious sticky toffee delight! A real crowd pleaser.
Prep time
45 minutes
Cooking time
1 minutes
Servings
8 portions
Difficulty
Easy
Ingredients
FOR THE CAKE
130g (4 ½ oz) dates, chopped
1 level teaspoon bicarbonate of soda
65 grams Stork
130g (4 ½ oz) light muscovado sugar
2 eggs, small, beaten
200g (7 oz) self raising flour
1 level teaspoon mixed spice
1 dessertspoon black treacle, optional
FOR THE SAUCE
200g (7oz) light muscovado sugar
120ml (4 fl oz) Elmlea Whipping,
125 grams Stork baking block
1 tablespoon brandy, optional
Instructions
how_make
Pre-heat oven to 180° C, 160° C fan, Gas mark 4.
Place dates in a mixing bowl, add 225ml (8 fl oz) boiling water. Add the bicarbonate of soda and leave for 10 minutes.
While you are waiting, grease a 2 pint pudding basin.
Place the Stork, sugar, eggs, flour and spice in a mixing bowl and beat together until smooth.
Stir in the dates together with the soaking liquid.
Pour mixture into the basin and bake for 1 hour.
To make the sauce, place all the ingredients in a heavy based pan and heat until the sugar has dissolved, stirring occasionally.
Pour the sauce over the pudding. Serve with a large spoonful of Elmlea Whipping if liked.
