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Sticky Toffee Pudding


On a cold day, nothing beats Sticky Toffee Pudding for a dessert.  It's easy to make and doesn't require a mixer.  Sticky Toffee Pudding is one of Britain's most loved puddings  and following a long, chilly day outside, this old-fashioned dessert really hits the spot. For convenience you can make the puddings a few days in advance and then, before serving soak them in the sauce.

Sticky Toffee Pudding

Ingredients

(This is a most delicious pudding! Ed.)
¥2 pint boiling water
1 teaspoon bicarbonate of soda
1 teaspoon vanilla essence
2'/2OZ brown sugar
1V2OZ butter
2 tablespoons double cream
2oz softened butter
6oz granulated sugar
'/2lb self-raising flour
1 teaspoon baking powder
1 egg
6oz stoned dates

Preperation

Cream the butter and sugar together. Sift the flour and baking powder. Beat the whisked eggs into the creamed mixture with some of the flour. Continue beating for a minute or so before mixing in the rest of the flour. Flour the dates lightly and chop them finely. Pour the boiling water over them. Mix in the bicarbonate of soda and vanilla. Add this mixture to the batter and blend well. Turn it in to a buttered cake tin (11 x 7 inches). Bake for about 40 minutes in a moderate oven, 350° F. For the toffee coating, heat the brown sugar, butter and cream and simmer for three minutes. Pour over the hot pudding and place under a hot grill until it bubbles.).
 

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