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Sticky Toffee Pudding

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STICKY TOFFEE PUDDING … Very British? Yes! Simply decadent? Double Yes!! Pick-me-up comfort food? ABSOLUTELY 🙂 I’ve made 1 big + 1 medium pudding but the recipe quantity I’m going to give you here is good for making a medium pudding which may be cut into 9 squares


Pitted dates … you will need 175g of it … chopped


Put the chopped dates + 1 tsp bicarbonate of soda into a medium saucepan and pour over 300ml boiling water – the mixture will foam up as you see in the pic here so don’t panic :-p … set the pan over medium heat and simmer for 1 minute, remove from heat and leave to cool for 15 minutes


Meanwhile, heat oven to 180ºC then beat 75g butter + 175g caster sugar until light and fluffy


Gradually add 2 beaten eggs into creamed mixture, beating well after each addition


Gently fold in 175g self-raising flour …


… followed by the date mixture & 1 tsp vanilla extract then pour mixture into an 18cm square cake tin (greased with butter) and bake for about 35 minutes until springy to the touch or when a skewer inserted into middle of sponge comes out clean


Whilst pudding is baking, make the toffee sauce … put 200g soft dark brown muscovado sugar + 100g butter + 150ml double cream + 1 vanilla pod in a medium saucepan and heat gently until the butter has melted then bring to the boil and simmer for about 5 minutes, until thick & toffee coloured


for the toffee sauce, you will need 200g of this soft, dark muscovado sugar


Spoon a little of the toffee sauce over the cooked pudding to coat the surface and return it to the oven for a couple minutes more so that the top turns sticky …


… cut sponge into squares and serve up with hot toffee sauce poured over + either vanilla custard or vanilla ice-cream as I did so … sinful but who cares because it is heavenly yummmmeh 🙂

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