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Sticky Toffee Pudding     Veg  HT  DP  English  50mins plus soaking


Serves 4-6      Hot   Vegetarian Dessert  Pudding   British  England  Europe



50g/2oz Butter

175g/6oz Sugar

225g/8oz Self Raising Flour

1 teasp Baking Powder

2 Eggs, beaten

175g/6oz Dates, chopped

240ml/8fl.oz. Boiling Water

1 teasp Bicarbonate of Soda

1teasp Vanilla Extract

For the sauce

75g/3oz Butter

150g/5oz Soft Brown Sugar

4 tbsp Double Cream




1. Place the dates, vanilla and bicarbonate of soda in a bowl and pour the boiling water over them.  Mix well and leave to stand until the dates have absorbed most of the water.


2. Preheat the oven to 180C, 350F, Gas Mark 4 and grease an 18cm/7inch cake tin.


3. In a mixing bowl, cream the butter and sugar together until light & fluffy. Gradually beat in the eggs then fold in the flour and mix well.


4. Add the date mixture to the creamed mixture and beat all the ingredients together until well blended.


5. Pour into the greased cake tin and bake for 40 minutes.


6.  5 minutes before the end of the cooking time, make the sauce by melting the butter in a saucepan.  Add the sugar and cream, stirring constantly, and cook for about  3 minutes.

7.  To serve - pour sauce over finished pudding and serve immediately.


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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