evut's favourite stuff

sticky toffee pudding

  • 147g stoned dates
  • 275ml boiling water
  • 175g self raising flour
  • 1 heaped tsp bicarbonate soda
  • 50g butter
  • pinch of salt
  • 85g molasses sugar
  • 85g golden caster sugar
  • 2 eggs
  • 1 tsp vanilla essence
  • butter for greasing

 

preheat the oven to 180˚C.
grease a cake tin and line the bottom with baking paper.

chop the dates roughly and pour the boiling water over them. leave to cool.

add all the other ingredients to the dates and water and proces in a food processor or blender until almost smooth (with little bits of dates still visible).
pour into the prepared tin and bake for 40 minutes. the sponge should be risen and slightly firm to the touch. the inside should feel moist.

 

topping:

  • 250ml double cream
  • 80g molasses sugar
  • 80g butter

pour the topping while still hot over the cake portions or warm everything up slightly in the microwave.

 

 

 

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