Easy Sticky Toffee Pudding | Great British Food Awards
www.greatbritishfoodawards.com
Preheat the oven to 180°C/fan 160°C/gas mark 4.Begin with the sauce. Simply put all the sauce ingredients into a small saucepan and warm over a medium heat...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishfoodawards.com.
Ingredients
- 200g Medjool dates, stoned and roughly chopped
- 1 teaspoon bicarbonate of soda
- 250ml boiling water
- 50g unsalted butter, softened
- 75g golden caster sugar
- 100g dark muscovado sugar
- 2 medium eggs, beaten
- 175g self-raising flour
- A pinch of salt
- A pinch of ground cloves
- 65g stem ginger, finely chopped
- For the sauce:
- 115g unsalted butter
- 115g soft dark brown sugar
- 150ml double cream
- To serve:
- Your ice cream of choice
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