The Ultimate Sticky Toffee Pudding
Ingredients
- 2 oz butter at room temperature
- 6 oz caster sugar
- 2 eggs
- 6 oz stoned dates chopped
- 6 oz can Evaporated Milk
- 1/4 pint water
- 1 teaspoon bicarbonate of soda
- 6 oz self-raising flour sifted
- 7 oz soft brown sugar
Instructions
- Preheat the oven to 180°C (350°F), Gas Mark 4. Butter a 1.4 litre (2/4 pint) shallow ovenproof dish.
- Beat together the butter and caster sugar. Gradually beat in the eggs.
- Place the dates, half the can of Carnation Milk and the measured water in a saucepan and bring to the boil. Remove from the heat and stir in the bicarbonate of soda.
- Fold the flour into the egg mixture then stir in the date mixture. Pour the batter into the prepared dish and bake for 35-45 minutes or until a skewer inserted into the centre comes out clean.
- Serve the pudding warm accompanied by hot toffee sauce and whipped double cream.
to serve
- 1 quantity toffee sauce. whipped double cream
Calories: 409 kcal
Carbohydrates: 79 g
Protein: 6 g
Fat: 9g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 62 mg
Sodium: 234 mg
Potassium: 275 mg
Fiber: 2 g
Sugar: 61 g
Vitamin A: 290 IU
Vitamin C: 1 mg
Calcium: 96 mg
Iron: 1 mg