Sticky Toffee Pudding
Sticky Toffee Pudding
2016-06-30 01:38:17
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Cake
- 2 oz /56 g softened butter
- 6 oz /170 g granulated sugar
- 6 oz /170 g self raising flour
- 1 tsp of baking powder
- 2 eggs
- 6 oz / 170 g stoned dates
- 1/2 pint boiling water
- 1 tsp bicarbonate of soda
- 1 tsp vanilla essence
Toffee
- 5 oz / 142 g brown sugar
- 3 oz / 85 g butter
- 4 tbsp double cream
Instructions
- Cream together butter and sugar, sift flour and baking powder.
- Beat the eggs and whisk into the butter mixture then slowly add the flour.
- Flour the dates lightly and finely chop them and pour on the boiling water then mix in the bicarbonate of soda and vanilla. Add this mixture to the batter and mix well.
- Put the mix into a buttered baking tin (11”x 7”) and bake for about 30 mins at f 350 - 325.
- For the toffee heat the brown sugar butter and cream in a pan for about 3 minutes until it bubble and changes colour a bit.
- Pour over the cooked cake and put under the grill until it bubbles, watch that it does not burn!
- Serve with fresh cream or vanilla ice cream.
Tina's Cooks https://tinascooks.com/
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