Sticky Toffee Pudding

A Phil Matthews recipe

 

Ingredients 

  • 225g self raising flour
  • 225g dark brown sugar
  • 75g butter
  • 3 eggs
  • 225 g dates 
  • 7g bicarbonate of soda
  • 100ml water

 

Method

 

  • Bring water and dates to the boil and mix in bi carb and allow to stand
  • Cream butter and sugar and all eggs slowly until you have a creamy mix
  • Sieve flour and fold through cake mix
  • Place in a lined tray, cook on 180 until golden and springs back

 

Butterscotch sauce 

 

  • 100g butter
  • 100g brown sugar
  • 100g golden syrup
  • 50g cream

 

Put all the ingredients into a saucepain and bring to the boil.

 

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