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Tuesday, 22 April 2014

Sticky Toffee Pudding

Sticky Toffee Pudding with Toffee sauce - a great British classic and a very easy recipe to make.
225 g stoned chopped dates
110 g butter
170 g white sugar
225 g self raising flour
3 eggs
250 ml tea (I like Tetley)
Tsp bicarbonate soda
Pre-heat your oven to 160C

Start by soaking the dates in the tea for approx 15mins.

In a mixing bowl cream together the butter and sugar until the butter has taken all the sugar.  Now one at a time whisk in the eggs to the butter.  I usually whisk them pretty vigorously to help the sponge be as light as possible.
stir in the flour

Once the eggs have been whisked in stir in the flour using a spatula or wooden spoon until all the flour has been incorporated.

Add the dates and tea to the mix and stir in with 1 tsp bicarbonate
and, if you want, a splash of vanilla essence.

Line your cake tin with greaseproof paper or, alternatively, grease the tin with butter and flour and pour in the cake mix.  Place in the pre-heated oven for 40 mins.  Serve with ice cream, cream or toffee sauce.

For the Toffee sauce  in a saucepan over a gentle heat melt a large knob of butter with a spoon of light brown sugar and a spoon of dark brown sugar.  Once the sugar starts to melt and bubble carefully add a good splash of brandy, stir the mix together and continue to heat gently.  Now add a good splash of double cream and continue to heat.  The sauce will start to thicken.  Serve the sauce when you have your desired consistency.

To make the sauce lighter or thinner add more cream.  The amount of dark sugar you use will affect the colour and flavour of the sauce.  Have fun experimenting!!