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Sticky toffee pudding



  • 1.

    Preheat oven to 180°C/Gas 4. Oil a 25cm x 18cm/10in X 7in non-stick baking tin that is at least 2.5cm/1in deep. Line with parchment paper.

  • 2.

    Place the dates in a pan with 300ml/1/2 pint of water and bring to the boil, then simmer for 5 minutes until softened. Remove from the heat and stir in the bicarbonate of soda until the mixture stops foaming.

  • 3.

    Place 50g (2oz) of the butter and the caster sugar in a large bowl and cream together until well combined, then beat in the vanilla essence. Gradually add the eggs, beating well after each addition. Fold in the flour with a metal spoon and finally fold in the date mixture. Pour into the greased baking tin and cook for about 35-40 minutes until well risen and firm to the touch.

  • 4.

    To make the toffee sauce, simply place the remaining 115g (4oz) of butter, the dark muscovado sugar and honey or golden syrup in a pan and gently heat, stirring until the sugar has dissolved. Bring to a simmer and cook for 2-3 minutes until combined, then remove from the heat.

  • 5.

    When the pudding is cooked, remove from the oven and after 5 minutes turn out on to a wire rack to cool completely.

  • 6.

    To serve, cut the pudding into portions and arrange on plates. Pour over some of the toffee sauce. Serve the remainder of the sauce separately.

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Andrew Graham

Moscato, Sparkling Whites and Rose are the best wines to pair with Sticky toffee pudding.


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