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Before you jump to Sticky toffee pudding recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
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We hope you got insight from reading it, now let’s go back to sticky toffee pudding recipe. You can cook sticky toffee pudding using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to cook Sticky toffee pudding:
- Use 75 gram softened butter or sunflower spread
- Prepare 50 gram each soft light & dark muscavado sugar
- Prepare 2 beaten eggs
- Get 175 gram Self raising flour
- Prepare 170 gram pitted dates
- Get 1 tsp bicarbonate of soda
- Use 150 ml boiling water
- Prepare For the toffee sauce
- Use 100 gram dark muscavado suger
- Use 150 ml double cream
- Provide 75 gram slightly salted butter
Instructions to make Sticky toffee pudding:
- Chop the dates and put them in a bowl with the bicarbonate of soda pour over the boiling water & leave to cool got ten minutes
- Cream together the butter & sugars until light & fluffy
- Beat in the eggs, followed by the date mixture, then the flour. Grease & base line a rectangular cake tin 20 x30 cm with baking parchment, and pour the mixture in, smoothing the top
- Bake at 160 degrees c for about 35 minutes until a skewer inserted comes out clean.
- Cool in the tin whilst you make the toffee sauce. Heat together the butter, sugar & cream in a small saucepan over a gentle heat, stirring carefully until the mixture is thick & glossy
- To serve, cut the cake into squares, pour over some of the sauce, and offer the rest in a jug with pouring cream or creme fraiche
This recipe hits all of those points and. Sticky toffee pudding is one of Britain's most loved puddings. The dark, rich, date-filled sponge, drenched in thick toffee sauce is not for the faint-hearted, it is a deep, very sweet pudding - delicious. This recipe for gingerbread pudding with sticky toffee sauce is a great twist on a classic British dessert. Ginger is a traditional Christmas flavour and this recipe uses preserved and ground.
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