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Sticky toffee pudding
- Prep time:
- 20 mins
- Cook time:
- 40 mins
- Serves:
- 4
John Burton Race shares a sweet family recipe passed down through generations
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Ingredients
For the sponge
- 175g Dates, halved
- 300 ml water
- 1 tsp Bicarbonate of soda
- 50g Butter, at room temperature, plus extra for greasing
- 175g caster sugar
- 2 Eggs
- 175g self-raising flour, plus extra for dusting
For the toffee sauce
- 300ml Cream
- 50g demerara sugar
- 2 tbsp black treacle
To serve
- clotted cream
Method
1. Preheat the oven to 160C/gas 3. Grease and flour a baking tin.2. For the sponge: place the dates in a saucepan with the water. Bring to the boil, then take off the heat and add the bicarbonate of soda.
3. Cream the butter and sugar together, then beat in the eggs and then the flour. Gradually add the dates and water. Pour into the baking tray and bake in the oven for 20-25 minutes until golden and a skewer inserted into the middle comes out clean.
4. For the sauce: place all ingredients into a saucepan and bring to the boil. Remove from the heat and drizzle over the sponge.
5. Serve with clotted cream.
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Latest Comment
Does anyone know what size baking tin I should use to cook this recipe.
i made this recipe last night for my family everybody loved it the recipe instructions are easy to follow i will be making again thanks from jeannett in dorset