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Sticky Toffee Pudding
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Description

Sticky Toffee Pudding

Servs: 12 Cooking time: 40mins
Ingredients

Cake

5oz
Soft butter
6oz
Stoned dates
6oz
Caster Sugar
½pint
Boiling water
8oz
Self raising flour
1tsp
Bicarbonate of soda
1tsp
Vanilla Extract
2
eggs

Sauce

100g
Muscovado sugar
100g
Unsalted butter
300ml
Cream
Method
1)
Roughly chop the dates. Add the boiling water and bicarbonate of soda and leave to sit for 30mins.
2)
Cream the butter and sugar together in a bowl. Add in the flour and then beat in the eggs one at a time.
3)
Add the vanilla extract and combine all ingredients together to make a thick batter consistency. Pour into a well-greased oven-proof tin or Charlotte mould if you have one.
4)
Bake for 40 minutes at 180ºC. Allow to cool slightly before turning out.
5)
For the sauce:

Melt the butter and sugar in a pan, then add the cream and heat through till hot. Cook longer to make darker if desired.
6)
Serve with just the sauce or some ice-cream. Enjoy!


Submitted by: Carter - 19/11/2012