Sticky Toffee Pudding
175g chopped dates
300ml water
1 tsp bi-carbonate of soda
50g butter
175g caster sugar
2 beaten eggs
175g self raising flour
1 tsp vanilla essence
Sauce
300ml double cream
50g muscovado sugar
100g butter
Get the oven to 180°C and grease an 11" x 1" baking tin
Boil the dates in the water for about 5 minutes. Take off the heat and add the bicarbonate of soda. Cream together the butter and sugar until light and fluffy (preferably in a food mixer or with and electric whisk).
Gradually add the egg whilst beating. Mix in the dates and liquid and fold in the flour and vanilla.
Pour into the baking tray and cook for 30 - 40 minutes.
To make the sauce, pop everything into a pan, heat and stir until is all smooth.
Published by John Smither
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5 Comments
Post a CommentI remember thinking the same as Vincent, but in reverse when I moved to America. Food is just labelled differently in different countries. Sometimes, it really is unavailable, but at other times, many foods go by different names.
Sophie
The ingredients dont have to be followed exactly, the Bicarbonate of soda, is sodium bicarbonate, close to baking powder. Caster sugar is fine white sugar, the self raising flour if you use flour and add baking powder this will allow the mix to rise during baking. The cream, use whipping or thick pouring cream (not aerosol), and the muscovado sugar use a brown sugar.
Hope this helps.
These sound good, but I'm not sure the ingredients are to be found here in the U.S. In fact, I've never heard of them - but who am I? ":O>)
This dish is a great british favorite (pudding).
This sounds delicious!