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The ingredients needed to make Sticky toffee pudding:
- Prepare 75 gram of softened butter or sunflower spread.
- Use 50 gram of each soft light & dark muscavado sugar.
- Provide 2 of beaten eggs.
- Take 175 gram of Self raising flour.
- Prepare 170 gram of pitted dates.
- Provide 1 tsp of bicarbonate of soda.
- You need 150 ml of boiling water.
- Use of For the toffee sauce.
- You need of 100 gram dark muscavado suger.
- Prepare 150 ml of double cream.
- Get 75 gram of slightly salted butter.
Instructions to make Sticky toffee pudding:
- Chop the dates and put them in a bowl with the bicarbonate of soda pour over the boiling water & leave to cool got ten minutes.
- Cream together the butter & sugars until light & fluffy.
- Beat in the eggs, followed by the date mixture, then the flour. Grease & base line a rectangular cake tin 20 x30 cm with baking parchment, and pour the mixture in, smoothing the top.
- Bake at 160 degrees c for about 35 minutes until a skewer inserted comes out clean..
- Cool in the tin whilst you make the toffee sauce. Heat together the butter, sugar & cream in a small saucepan over a gentle heat, stirring carefully until the mixture is thick & glossy.
- To serve, cut the cake into squares, pour over some of the sauce, and offer the rest in a jug with pouring cream or creme fraiche.
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