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Sticky toffee pudding

Posted on 27th August 2021

Home > MasterClass Recipes & Gift Guides > Sticky toffee pudding

Ingredients

For the pudding

150g dates stones removed, chopped

250ml hot water

1 tsp bicarb

60g butter

60g sugar

2 eggs

150g SR flour

For the toffee sauce

200g butter

400g brown sugar

1 vanilla pod

250ml double cream

Heres how: 

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 a clean 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.

Still stirring, gradually add the flour, 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.

chill the pudding and the sauce

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Lifetime Brands Europe Limited, KitchenCraft, The Hub, Nobel Way, Birmingham, B6 7EU
© 2022 MasterClass. eCommerce by blubolt.

This site uses cookies to provide you with a great user experience and to show you relevant content. If you’re OK with that, just continue. To find out more, please review our cookie and privacy policy.