Sticky Toffee Pudding Recipe | Gozney

Ingredients

• 120g unsalted butter
• 120g light soft brown sugar
• 120ml double cream
• 200g stoned dates
• 50g chopped dried apricots
• 200ml boiling water
• 1 tsp bicarbonate soda
• 75g soft unsalted butter
• 150g light soft brown sugar
• 1 tbsp golden syrup
• 2 eggs
• 200g self-raising flour
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 30g pecan nuts, chopped
• 50g dates cut into matchsticks