Sticky Toffee Pudding

  • Preparation Time25 mins
  • Cooking Time60 mins
  • Serves8
  • DifficultyEasy
130g (4 ½ oz) dates, chopped
1 level teaspoon bicarbonate of soda
65g (2 ½ oz) Stork tub
130g (4 ½ oz) light muscovado sugar
2 eggs, small, beaten
200g (7 oz) self raising flour
1 level teaspoon mixed spice
1 dessertspoon black treacle, optional

For the sauce

200g (7oz) light muscovado sugar
120ml (4 fl oz) Elmlea Whipping, plus extra to serve
125g (4 ½ oz) Stork packet
1 tablespoon brandy, optional

Pre-heat oven to 180° C, 160° C fan, Gas mark 4.

Place dates in a mixing bowl, add 225ml (8 fl oz) boiling water. Add the bicarbonate of soda and leave for 10 minutes.

Grease a 2 pint pudding basin.

Place the Stork, sugar, eggs, flour and spice in a mixing bowl and beat together until smooth. Stir in the dates together with the soaking liquid.

Pour mixture into the basin and bake for 1 hour.

To make the sauce, place all the ingredients in a heavy based pan and heat until the sugar has dissolved, stirring occasionally.

Pour the sauce over the pudding. Serve with a large spoonful of Elmlea Whipping if liked.

Recipe courtesy of Stork

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