Sticky toffee pudding ?>

Sticky toffee pudding

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Sticky toffee pudding has always been a big favourite in our family especially at this time of year and this recipe is very easy to make.
This is my Mum’s recipe but I’ve given it a little festive twist by adding black treacle and swapping the caster sugar for soft brown sugar to make it slightly stickier and darker and it tasted delicious. It’s best served with vanilla custard or ice cream and extra toffee sauce.  Anytime I order sticky toffee pudding in a restaurant I’m always disappointed at the tiny amount of sauce served with it which is why I always have a jug of it on the table for everyone to help themselves.

Recipe as follows –

Ingredients –

6oz finely chopped dates
Half pint boiling water
One level teaspoon bicarbonate of soda
2 oz butter
6 oz soft brown sugar OR caster sugar
2 eggs
6 oz self raising flour
Half teaspoon vanilla extract (optional)
1 dessert spoons black treacle (optional)

Method –

Pour boiling water over chopped dates and leave to cool slightly then add bicarbonate of soda.
Leave to cool completely

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C19FC7C0-DBDE-4141-A38F-9B1CA8828FA1Cream butter & sugar then add eggs one at a time with a little flour and mix well before folding in the remainder of the flour and then stir treacle through mixture ( if using) Then add dates with any liquid, mix well and then pour into dish and bake for approximately 35 minutes at 180 degrees Centigrade.

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While the pudding is baking you can make the toffee sauce which is absolutely yummy and I always make sure I have extra to put in a jug for guests to help themselves to more.

Toffee sauce –

7 oz soft brown sugar
4 oz butter
Half pint of double cream
Half teaspoon vanilla extract

Method –
Put all ingredients into a pan,melt slowly and then boil for 3 minutes.

When the pudding is ready, remove from oven and spoon some of the sauce over the top, I usually pierce some little holes in the top with a sharp knife to allow the sauce to soak through the sponge before serving.

Use a large spoon to scoop out portions into bowls and pour some sauce over each portion.
I always put jugs of custard, toffee sauce and cream on the table for everyone to help themselves to whichever they prefer and some ice cream is lovely with it as well!

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Louise xxx

 

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