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recipe image Sticky Toffee Pudding

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
      1. Pre-heat oven to 180° C, 160° C fan, Gas mark 4.
      2. Place dates in a mixing bowl, add 225ml (8 fl oz) boiling water. Add the bicarbonate of soda and leave for 10 minutes.
      3. While you are waiting, grease a 2 pint pudding basin.
      4. Place the Stork, sugar, eggs, flour and spice in a mixing bowl and beat together until smooth.
      5. Stir in the dates together with the soaking liquid.
      6. Pour mixture into the basin and bake for 1 hour.
      7. To make the sauce, place all the ingredients in a heavy based pan and heat until the sugar has dissolved, stirring occasionally.
      8. Pour the sauce over the pudding. Serve with a large spoonful of Elmlea Whipping if liked.