Sticky toffee pud

Name: Sticky toffee pud
Yield: Feeds four
Ingredients: 2 eggs; 180 g (6½ oz) self-raising flour, sifted; 250 ml (9 fl oz) light whipping cream; ½ tsp vanilla extract; 1 tbsp butter; 180 g (6½ oz) dates, pitted and chopped; 1 cup boiling water; 1 tsp bicarbonate of soda; 150 g (5¼ oz) soft brown sugar; 50 g (1¾ oz) butter

Preparation info

Feeds
four

Difficulty
Easy

Appears in

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