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Sticky Toffee Pudding Recipe

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This recipe for Sticky Toffee Pudding is from Kropf-Higgins Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pudding:
6 oz. stoned dates, roughly chopped
½ pint boiling water
2 oz. butter
6 oz. caster sugar
8 oz. flour
1 tsp. baking powder
1 medium egg
1 tsp. bicarbonate of soda
1 tsp. vanilla essence

Toffee Sauce:
2 oz. butter
3 oz. soft brown sugar
2 T. double or single cream
Directions:
Directions:
Set oven to 350ºF. Pour the boiling water over the dates and the bicarbonate of soda and leave to stand. Cream the butter and sugar together in a bowl until pale in color. Gradually stir in egg, flour and baking powder. Stir in the dates with the liquid and lastly add the vanilla essence. Put mixture into a greased 2 ½ pint. ovenproof dish and bake for approximately 40 minutes until risen and firm to the touch. Make the sauce by boiling the ingredients together for 2 minutes and pour over the warm pudding. Serves 4 to 6.

 

 

 

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