Sticky toffee pudding
WHO doesn’t love sticky toffee pudding?
My recipe is not that difficult to make, and the taste is miles better than most shop bought varieties, plus dates are so good for you!
What’s not to love?
Ingredients:
100g margarine 150g soft brown sugar 4 eggs, lightly beaten 1tsp bicarbonate of soda 200g self raising flour 200g stoned dates, chopped ½ pint of weak coffee
Toffee sauce:
150b butter/margarine 400g light muscovado sugar 15oz tin evaporated milk 3 tbsp golden syrup
Recipe:
Heat oven to 180c. Line and grease a 20cm baking tray or silicone square.
Add the chopped dates to the bowl containing the coffee, sprinkle the bicarbonate of soda over the top and leave to cool.
Cream the butter and sugar together.
Gradually add the whisked egg and mix.
Sift the self raising flour into the mixture and fold, followed by the coffee date mix.
Don’t worry if the mixture looks sloppy – it’ll turn out just fine!
Add the mixture to the baking tray and bake in a hot oven for approximately one hour, remove when the pudding is firm to touch.
Meanwhile, to make the toffee sauce simply melt the butter with the syrup and sugar in a metal bowl placed on top of a pan (bain marie).
Beat the sauce and gradually add the evaporated milk. Whisk the mixture and heat. Leave the pudding to cool once the sauce has thickened. Show off and enjoy! Lesley and her husband own Roberto’s Italian on Ocean Plaza, for more of Lesley’s recipes pop by and say hello or go to www. ritaliandiner.co.uk