Sticky Toffee Pudding
Definitely THE pudding. Makes 10 in individual pudding dishes.
- 6oz butter/soft marg
- 6oz dark brown sugar
- 2eggs, lightly beaten
- 6oz SR flour - minus 1tabsp
- 1tsp baking powder
- 4oz Dates, roughly snipped with a pair of scissors
- 1tsp bicarbonate of soda
- 1tsp vanilla extract
- 225ml boiling water
- 4oz butter
- 4oz dark brown sugar -
- 220ml double cream.
First of all place the snipped dates into a bowl along with the reserved tablespoon of flour, the bi-carb and vanilla extract and pour the boiling water over. Stir and leave. Cream the butter and sugar together until light and fluffy. Gradually beat in the eggs. Sift the flour and baking powder into the mixture, carefully fold in all of the date mixture. Mix until well combined. Place the mixture into greased individual pudding dishes/ramekins and bake in oven temp 160-180c for 25-30mins. Meanwhile make the sauce. Place all sauce ingredients into a saucepan and heat gently until you are ready to serve. Turn out the puddings pour over the sauce and serve.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
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