Sticky Toffee Pudding

Ingredients

Method

1. In a pan, combine water, pitted dates, and bicarbonate of soda. Bring to boil and simmer for 10 minutes. Blend with a stick blender
2. In a planetary mixer, cream margarine and soft brown sugar for 5 minutes
3. In a large pan, combine date mixture, margarine/sugar mix, flour, baking powder, and eggs
4. Blend until smooth using a stick blender
5. Pour into tins and bake at 180°C for 25 minutes or until springy and a skewer comes out clean
6. In a separate pan, add margarine, double cream, and soft brown sugar. Simmer on low heat, whisking regularly
7. Serve cake and sauce separately, both warm

Key Points

• You can use butter instead of margarine for the sauce if preferred
• This recipe can be doubled and frozen for future use

Allergens

Wheat, Milk, Soya, Eggs, Sulphites