- 175g/6oz Chopped Dates
- 1 tsp Bicarbonate of Soda
- 405g/10oz Butter
- 170g/6oz Caster Sugar
- 2 large Eggs
- 175g/6oz Self-Raising Flour
- 1 ½ tsp Vanilla Essence
- 345g/12oz Soft Dark Brown Sugar (use light brown sugar if you prefer a lighter caramel taste)
- 12 tbsp Double Cream
STEP 1
Heat oven to 180◦C/Gas 5.
STEP 2
Boil dates in ½ pint of water for 10 minutes.
STEP 3
Add bicarbonate of soda and set aside to cool.
STEP 4
Cream 60g butter and 170g of caster sugar together until light and fluffy.
STEP 5
Beat in the eggs with ½ tsp of vanilla essence then fold in the flour.
STEP 6
Pour the date mixture over the cake batter and gently mix until the 2 mixes are combined.
STEP 7
Pour the mix into a 20cm x 20cm dish, or tin, and bake for 30 to 40 minutes.
STEP 8
While the pudding is baking make the sauce by adding 360g of butter, 1 tsp vanilla essence and all of the other ingredients in to a saucepan and boiling together for 10 minutes. When the pudding is ready, pour the toffee sauce over the top and serve. Looking for an extra special treat, why not pair this sticky toffee pudding with a glass of sherry or deliciously sweet hot chocolate?
Products used to make this recipe
Swan Retro Scale
Measure a whole variety of ingredients for baking and cooking with the Swan Retro Mechanical Scale. With an 8kg capacity there is plenty of space to weigh even a large…
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