Sticky Toffee Pudding
Sticky Toffee Pudding
My friends and I have been using this recipe forever; we were making this before Sticky Toffee Pudding appeared on the supermarket shelves and I still think it takes a lot to beat this recipe. Serve with lots of cream or better still, Butterscotch Sauce.
100 grams Soft Butter
175 grams Soft Brown Sugar
4 Eggs, lightly beaten
225 grams Self-Raising Flour
1 Teaspoon Bicarbonate of Soda
2 Tablespoons Camp coffee
225 grams Stoned Dates, finely chopped
300 ml Boiling Water
Line a 9 inch loose-bottomed cake tin with double greaseproof paper. Cream the butter and sugar together and little by little beat in the eggs. Fold in the self-raising flour.
Mix the bicarbonate of soda and Camp coffee together and pour over the dates in a bowl, followed by the boiling water. Mix, cool a little, then pour onto the creamed mixture. Bring together and the result will be a very runny mixture.
Pour into the prepared tin, place the tin on a baking sheet and bake for 90 minutes in a pre-heated oven (350F/180C), or until springy to the touch.
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