Sticky Toffee Pudding
Over a year ago
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Ingredients
- 200g Dried dates, stoned and chopped
- 250ml Black tea, not too strong
- ½ tsp Bicarbonate of soda
- 85g Unsalted butter
- 175g Self-raising flour
- 1tsp Mixed spice
- 175g Golden caster sugar
- 2 Eggs, beaten
Accompaniment
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Description
There's nothing particularly special about this recipe, but if you're looking for one to turn out perfect every time then this is the one for you!
Method
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1
*For the tea I usually use 2 tea bags
Begin by pre-heating the oven to 160degreesC/gas3 and grease a small, square oven proof dish
Put the Dates and Tea into a saucepan and bring to the boil - cook for roughly 3 minutes and then stir in the Bicarb for an extra few minutes
Set this aside, off the heat
Beat together the Butter and Sugar until creamy and then add the Eggs, Flour and Mixed spice
Once this is all mixed in, add the Date mixture and pour into the prepared dish
Bake for 30-35 minutes until an insterted skewer come out clean
Leave to cool in the tin or on a cooling wire and then cut into required sizes
Serving suggestion:
When we serve this as a dessert we serve it with a Marmalade ice cream or the traditional Toffee/butterscotch sauce
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