Eat * Bake

Sticky Toffee Pudding

Firstly, I have to thank my mom, Clare, for giving me this recipe. If it wasnt't for her, I wouldn't have discovered such a delightful easy to make cake, or yet if it wasn't for her, I would never have learnt to bake. So thank you mom! Anyway, for those who are looking to break fast with something sweet or just bake a yummy cake filled with this months must have fruit, dates (duh!), try out this recipe and I guarantee you will be satisfied.



Ingredients:

225g dates (stoned)
1 tsp bicarbonate of soda
85g unsalted softened butter
170g caster sugar
200ml boiling hot water
2 large eggs
170g self-raising flour
1/4 tsp ground mixed spice
1/4 tsp ground cinnamon
2 tbs Milo
2 tbs natural yogurt

for toffee sauce

115g unsalted butter
115g brown sugar
140ml cream

1. Preheat oven to 180C. Put dates in a bowl with bicarbonate of soda and cover with 200ml boiling water. Leave to stand for a couple of minutes until softened, then drain.
2. Whiz dates in a food processor until you have a puree. Meanwhile, cream the butter and sugar until pale using a wooden spoon. Add the eggs, flour, mixed spice, cinnamon and Milo. Mix together well, then fold in the yogurt and pureed dates. Pour the batter into a well buttered ovenproof dish and bake in the oven for 35minutes.
3. While the pudding is baking, make the toffee sauce by putting the butter, sugar, and cream in a pan over low heat until the sugar has dissolved and the sauce has thickened and darkened in colour. To serve, spoon out pudding and pour toffee sauce over. Enjoy!