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Sticky Toffee Pudding

300ml(10 oz.) Water
175g (6 oz.) stoned Dates (coarsely chopped)
1 tsp. Bread Soda
1 tsp. Vanilla essence
60g (2 oz.) Butter
175g (6 oz.) Caster Sugar
2 Eggs ( lightly beaten)
225g (8 oz.) plain Flour
1 tsp. Baking powder

Sauce;
10 oz.(300ml) Cream
225g (8 oz.) Dark Brown Sugar

Put the water, dates, Bread soda, and vanilla into a pan and bring to the boil.
Cream the butter and sugar together until pale and fluffy.Continue beating while you gradually add the beaten eggs. Sift the flour with the baking powder into the eggs and fold together.
Gradually beat the liquid from the dates into the egg mixture to make a smooth batter , then stir in the dates.
Set the oven to Gas 4,175C,350F.
Butter and line with baking parchement a 10 " cake tin which is at least 2" deep.Pour in the batter and bake for 30 mts. at the set temp.
For posh you can make these individually in rammekins or bun tins but decrease the cooking time accordingly.
Check if it is done by poking with a skewer- it should come out clean.

For the sauce;
Put the ingredients for the sauce together in a small pan and bring to a gentle simmer.

To serve cut the pudding into ( thin) slices and serve while still hot on warm plates. Spoon over the sauce.



September 25, 2007 08:50 AM | 0 Comments
  Martin Dwyer
Consultant Chef