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Sticky toffee pudding

Sticky toffee pudding

Sticky toffee pudding

PT1H25M

Why not try?

1
Preheat the oven to 190°C/gas mark 5. Line a 20cm loose bottom cake tin with greaseproof paper
2
Mix together the rapeseed oil and sugar, then slowly add the 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
3
Meanwhile, mix together 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 into the creamed pudding mixture
  • 1 tsp bicarbonate of soda
  • 2 tsp Camp coffee
  • 275ml of water
  • 225g of dates
4
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 the touch
  • 1 tub of vanilla ice cream
5
While the pudding is baking, make the butterscotch sauce. Combine the butter and sugar in a small pan and place on a low heat. Stir to dissolve and combine, then mix in the cream to finish. Keep warm
  • 125g of butter
  • 175g of muscovado sugar
  • 70g of double cream
6
Cut the pudding into 8 equal-sized portions, warm through in the microwave if necessary and serve with the hot butterscotch sauce and vanilla ice cream. You can also serve with fresh cream or crème fraîche

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Ingredients

Metric

Imperial

Sticky toffee pudding

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

Butterscotch sauce

  • 125g of butter
  • 175g of muscovado sugar
  • 70g of double cream

To serve

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