The Ultimate Sticky
Toffee Pudding
1. Pre-heat the oven to 180c 350f gas mark 4. Butter a 1.4ltr ovenproof dish
2. Beat together 50gr butter and sugar and gradually beat in the eggs.
3. Place the dates and half the can of evaporated milk and 1/4 pint of
water in a saucepan and bring to the boil.
4. Remove from the heat and stir in the bicarbonate of soda. Fold the flour in to the creamed butter and sugar and then stir in
date mixture and the vanilla essence.
5. Pour into the tin and bake for 35-45 minutes.
6. Meanwhile in non stick pan gently melt the remaining butter, sugar and
evaporated milk. Bring gently to the boil; stirring continuously. Boil for between 2-5 minutes until the sauce thickens.
7. Serve the pudding warm with the toffee sauce and cream or ice
cream |
Serves -
4
Preparation Time - 30 mins
Cooking Time - 35-45 mins
Ingredients
100gr butter
150gr caster sugar
2 eggs (size 3)
150gr stoned dates
410gr evaporated milk
1 teasp bicarbonate of soda
150gr self-raising flour
1/2 teasp vanilla essence
175gr soft brown sugar
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