Jill Dupleix

Sticky toffee pud

Preparation info

  • Feeds

    four

    • Difficulty

      Easy

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

This is it - the famous sticky toffee pudding. The original harks back to British boarding schools early this century, and is therefore not my creation. I am merely a disciple, devoted to passing on The Sticky Toffee Word.

Ingredients

  • 180 g (6½ oz) dates, pitted and chopped
  • 1 tsp bicarbonate of soda</

Method

Heat oven to 180°C (350°F). Mix dates and bicarbonate of soda in a heat-proof bowl. Pour boiling water on top and leave to stand.

Cream butter and sugar until pale, then add eggs one at a time, beating well after each addition. Gently fold in the sifted flour, stir in the date mixture, and then pour into a lightly buttered 18