Sticky Toffee Pudding
Ingredients
- 225 gr. (8 oz.) chopped dates
- 250 ml. (9 fl. oz.) black tea
- 110 gr. (4 oz.) butter
- 175 gr. (6 oz.) golden caster sugar and
- light brown sugar (half and half)
- 3 eggs
- 225 gr. (8 oz.) self raising flour
- 1 tsp. bicarbonate of soda
- 1 tsp. vanilla extract
- 1 tsp. strong coffee
- Preheat oven to 170°C.
- Grease & flour the sides of a 20 cm. (8") square cake tin. Line the base with baking parchment.
Method
Put the chopped dates into a small pan and pour over the tea. Bring to the boil and simmer for about 2 minutes. Take off the heat and leave to cool.
Dissolve 1 tsp. coffee in a tbsp. boiling water and leave to one side.
Sift the flour and bicarbonate of soda into a large mixing bowl. Leave to one side for the moment.
Place the butter, golden caster sugar and the light brown sugar into a food processor and mix together until pale and creamy. Add the eggs one at a time beating well. Pour in the dates, together with all the liquid and pulse 2 or 3 times to just cut up the dates slightly.
Pour the batter from the food processor over the flour and bicarbonate in the mixing bowl; add the vanilla extract and 1 tsp. of the coffee. Fold in gently until well mixed.
Pour the batter into the prepared tin and bake in the oven for approx. 35 minutes. When the centre is firm to the touch and a cake tester comes out clean, remove from the oven and leave in the tin for about 5 minutes.
Turn out and cut into squares.
Serve with Sticky Toffee Sauce and ice cream or cream.
Suitable for freezing and stores well in the refrigerator in an airtight box for five or six days. So a good dessert to prepare in advance