Sticky toffee pudding Archive

Sticky toffee pudding Archive

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Ingredients

  • 175g/6¼oz dates, stones removed
  • 300ml/10½fl oz water
  • 1 tsp bicarbonate of soda
  • 50g/1¾oz unsalted butter, softened, plus extra for greasing
  • 175g/6¼oz caster sugar
  • 2 free-range eggs
  • 175g/6¼oz self-raising flour, plus extra for flouring
  • 300ml/10½fl oz double cream
  • 50g/1¾oz demerara sugar
  • 2 tbsp black treacle

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