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Sticky toffee pudding

Sticky toffee pudding

Sticky toffee pudding

PT1H25M

Why not try?

1
Preheat the oven to 350F (190C). Line a 20cm loose bottom cake tin with greaseproof paper. Mix together the rapeseed oil and sugar, then slowly add 4 beaten eggs. Fold in the sieved flour and set aside
  • 110ml of rapeseed oil
  • 175g of light brown sugar
  • 4 eggs
  • 225g of self-raising flour
2
Meanwhile mix the bicarbonate of soda and Camp coffee and pour this over the dates, followed by the boiling water. Mix well, allow to cool for 10 minutes and then pour onto the creamed pudding mixture
  • 1 tsp bicarbonate of soda
  • 2 tsp Camp coffee
  • 275ml of water
  • 225g of dates
3
Bring together to create a very runny batter. Pour into the prepared cake tin and bake for 1 hour 15 minutes or until springy to touch. Serve with cream, crème fraiche or ice cream
  • 1 tub of vanilla ice cream

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Ingredients

Metric

Imperial

Sticky toffee pudding

  • 110ml of rapeseed oil
  • 175g of light brown sugar
  • 4 eggs
  • 225g of self-raising flour
  • 1 tsp bicarbonate of soda
  • 2 tsp Camp coffee
  • 275ml of water, boiling
  • 225g of dates, stoned and chopped

To serve

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