Name: Sticky toffee pudding
Yield: 0 serving
Cuisine: Bake
Ingredients: 15.00 ml coffee Nescafè granules; 300.00 ml water boiled; 5.00 ml Bicarbonate of soda; 250.00 g dates pitted and finely chopped; 100.00 g butter; 180.00 g brown sugar soft; 4.00 eggs extra-large; 225.00 g flour self-raising; 250.00 g castor sugar; 180.00 ml water; 250.00 ml cream fresh; 50.00 g butter

Recipe Disclaimer

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Ingredients (12)

15.00 ml	coffee — Nescafè granules
300.00 ml	water — boiled
5.00 ml	Bicarbonate of soda
250.00 g	dates — pitted and finely chopped
100.00 g	butter
180.00 g	brown sugar — soft
4.00	eggs — extra-large
225.00 g	flour — self-raising

SAUCE

250.00 g	castor sugar
180.00 ml	water
250.00 ml	cream — fresh
50.00 g	butter

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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.