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Sticky Toffee Pudding

Sticky Toffee Pudding

Jill Booth

Prep 30 mins30m
Cook 35 mins35m
Serves 6

Another family favourite. Maybe not be great for your waistline but real comfort food! This recipe makes 2 sponges but one portion of toffee sauce. I usually freeze one of the cakes and then make a fresh toffee sauce when I use it.

Ingredients

  • 3 Eggs
  • 6ozs Castor sugar
  • 4ozs Butter (Melted)
  • 8ozs Self raising flour

  • 8ozs Chopped stoned dates
  • 10 fl ozs Boiling water
  • 1 desert spoon Coffee granules
  • 1 tsp Vanilla essence
  • 1 tsp Bicarbonate of soda

  • Sauce

  • 1.5ozs Butter
  • 2ozs Soft brown sugar
  • 1 oz Golden syrup
  • 1.5 oz Double cream

Instructions

Keep screen awake
  • 1
    Grease and line with grease proof paper 2 8 inch cake tins
  • 2
    Put the dates, coffee granules,vanilla essence and bicarbonate of soda in a bowl. Pour over the boiling water and leave to soak
  • 3
    Mix together the eggs, castor sugar and 4ozs of melted butter.
  • 4
    Fold in the self raising flour.
  • 5
    Mix together the sets of ingredients. This is quite a runny mixture!
  • 6
    Cook at 180C for .
  • 7
    While the cakes are cooking heat the 1.5oz butter, brown sugar, golden syrup and double cream in a saucepan. Bring it to the boil and simmer until it thickens. Pour the sauce over one of the cooked cakes (having turned it out of its tin onto a serving plate!) and serve.

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