Sticky Toffee Pudding
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Serves 9
Preparation: 20 minutes
Cooking time : 30-40 minutes
175g moist stoned dates, roughly chopped
1 tsp bicarbonate of soda
75g butter
175 Tate & Lyle Fairtrade Light Brown Soft Sugar
1tbsp Lyle’s Black Treacle
1 tsp vanilla extract
2 large eggs
175g self-raising flour
Toffee Sauce:75g butter
1 tbsp Lyle’s Golden Syrup
175g Tate & Lyle Light Brown Soft Sugar
150ml double cream
- Preheat the oven to 180C/160Cfan/gas 4. Grease and line a 20-23cm/8-9” square shallow cake tin.
- Put the dates into a pan with 250ml water, bring to the boil then lower the heat and simmer 2 minutes. Remove from the heat and stir in the bicarbonate of soda.
- Beat the butter and Tate & Lyle soft brown sugar with the Lyle’s black treacle until soft and creamy, then beat in the vanilla extract and eggs.
- Fold in the flour and dates with their liquid and mix well to give a soft consistency. Turn into the prepared tin and bake for 30-40 minutes or until a skewer comes out clean.
- Meanwhile put all the ingredients for the toffee sauce into a pan and stir together over a low heat until the sugar has dissolved.
- Cut the pudding into portions and serve with the warm toffee sauce poured over.