Sticky toffee pudding

Recipe from: 12/1/1994 12:00:00 AM
Ingredients 13
Servings 0
Time

Ingredients

  • 15
    ml
    pure Nescafé coffee granules
  • 300
    ml
    boiling water
  • 5
    ml
    bicarbonate of soda
  • 250
    g
    stoned dates, finely chopped
  • 100
    g
    butter
  • 180
    g
    soft brown sugar
  • 4
    extra-large eggs
  • 225
    g
    self-raising flour
  • SAUCE
  • 250
    g
    castor sugar
  • 180
    ml
    water
  • 250
    ml
    fresh cream
  • 50
    g
    butter
 

Method

 
1. Preheat the oven to 180 ºC. Dissolve the coffee in the boiling water, stir in the bicarbonate of soda and pour over the dates. Set aside to soak. 2. Beat the butter and sugar. Beat in the eggs one at a time, beating well after each addition. Beat until the mixture becomes light and the sugar has dissolved. 3. Sift the flour. Fold in half of the flour, followed by half of the date mixture. Repeat, then pour the batter into a prepared ovenproof baking dish. 4. Bake for about 1 hour. 5. SAUCE: Put sugar and water in a saucepan and heat over a low heat. Stir to dissolve the sugar before it boils. Simmer until the syrup becomes golden brown. Do not stir once the syrup is boiling. 6. Remove from the heat and immediately stir in the cream. Return to the heat and stir to dissolve the lumps of sugar that have formed. Add the butter. 7. Leave pudding in the dish, prick pudding all over and pour over the hot sauce. Serve hot.
 

Read more on: bake  |  fruit
 

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