Edit Recipe

id	stickytoffee
title
type
ingredients	150g stoned and chopped dates<br/> 250ml hot water<br/> 1 tsp bicarbonate of soda<br/> 60g butter, softened<br/> 60g caster sugar<br/> 2 free-range eggs<br/> 150g self-raising flour<br/><br/> <strong>For the toffee sauce</strong><br/> 200g butter<br/> 400g demerera sugar<br/> 2 drops vanilla essence<br/> 250ml double cream<br/>
instructions	This is a rich indulgent treat equally at home at a kids party or sophisticated adult soiree. To make the sticky toffee pudding, first preheat the oven to 180C/370F/Gas mark 4. Soak the dates in the hot water with the bicarbonate of soda added for ten minutes. </p><p>cream together the butter and sugar in a mixing bowland stir in the eggs, one at a time, mixing well in as you go. Then gradually add the dates and flour, stiring all the while. . Bake in an 8inch cake tin bake for 40 minutes</p><p> The sauce is dead easy. Just melt the butter in a heavy bottomed saucepan, add the other ingredients and simmer for five minutes. Serve large spoonfuls of the date sponge, liberally poured over with sauce. Don't stint on the sauce and enjoy.
keywords
countryid
lowfat	0
calories

title