Sticky toffee pudding
Preheat your oven to 180C.
Start by making the cake batter.
Put the dates in a bowl with the bicarbonate of soda and pour in 200ml of boiling water.
Cream the margarine and sugar until pale using a wooden spoon
Add the eggs and mix.
Add the flour.
Whiz the dates in a food processor until you have a purée.
Add the puréed dates to the mixture.
Mix together well.
Pour into your mould and put it in the oven for 35 minutes.
Now let’s prepare the toffee sauce.
Put the butter, sugar and cream in a pan.
Mix it over a medium heat until the sugar has dissolved.
Continue to stir for 5 minutes until the sauce has thickened and darkened in colour.
When the cake is ready, test by inserting a thin skewer into the centre of the cake; it needs to come out clean.
Poke thin holes into your cake to allow the toffee to penetrate deeper into your cake.
Pour the 3/4 of the toffee onto the cake and spread evenly.
Leave it in the fridge overnight.
Your sticky toffee pudding is now ready! You can enjoy it with some tea during the day or even for breakfast with some nuts and milk.
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