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Sticky toffee pudding

Recipe bykazisedso


260g dried dates
250ml boiling water
100ml milk
60g salted butter, at room temperature
255g light brown muscovado sugar
2 eggs
Seeds from 1 vanilla pod, or 1 tsp vanilla paste or extract
1 tsp bicarbonate of soda
310g self-raising flour


225g salted butter
310g dark brown muscovado sugar
200ml whipping cream


Preheat the oven to 180°C/Gas 4

Put the dried dates in a food processor and blitz to a fruity mush. Add the water and milk and blitz into a runny mass.

Add the remaining ingredients for the pudding (butter, light brown muscovado sugar, 2 eggs , vanilla, bicarbonate of soda, self-raising flour) and blitz into a batter. Pour into the greased dish and bake for about 40 minutes or until baked through and spongy.


When baked, remove from the oven and allow to cool completely.

To make the sauce, put the butter, sugar and cream in a saucepan over a medium heat and allow to melt. Bring to the boil, stirring constantly, then pour the sauce over the cooled pudding, still in its dish. Return the whole thing to the oven and bake for a further 35 minutes. Serve at once.



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