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Sticky Toffee Pudding Recipe

   
 

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     Sticky Toffee Pudding

Category   Desserts - Breads
Sub Category   None
Servings   4-6
Preptime   30 mins

Ingredients
600 ml water
400 g pitted dates
115 g butter, softened
350 g dark brown sugar, preferably muscovado
4 eggs
1 tbsp bicarbonate of soda
400 g self-raising flour
1 tsp vanilla extract
1 tbsp treacle
 
1 tbsp golden syrup
For the Sauce
500 ml double cream
175 g demerara sugar
175 g butter
1 tbsp golden syrup
1 tbsp black treacle

Instructions
1. Preheat the oven to 190°C/gas 5. Line a roasting pan with baking parchment. 2. Bring the water to the boil in a saucepan. Remove from the heat, add the dates and leave to soak for about 10 minutes. 3. Put the butter and sugar in a large bowl and beat together until smooth. 4. Stir in the syrup and treacle, then the flour, mixing well. 5. Break the eggs one by one into the bowl, stirring well after each addition. 6. Stir the vanilla extract into the date mixture. Blend with a stick blender until thick and soupy. 7. Add the bicarbonate of soda to the date mix, then pour this mixture into the flour mixture. Beat well to blend. 8. Pour the mixture into the prepared pan. Put in the oven immediately, and bake for 35-40 minutes until well-risen and springy. 9. To make the sauce, put the cream in a saucepan and heat gently. Add the sugar and butter and whisk until melted. Whisk in the syrup and treacle. 10. Serve the pudding in bowls.


Originally Submitted
3/13/2011





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