Step 1Place the dates in a pan with the water and bicarbonate soda, bring to the boil and simmer for 5 minutes until they have started to break down. Remove from heat and leave to one side to cool slightly.
Step 2Cream the eggs, sugar and golden syrup until turning slightly white then add the butter and mix.
Step 3Add the warm dates into your egg mixture, constantly mixing.
Step 4Now add your flour and baking powder into your date mixture.
Step 5Line a 1/1 gastro tray with butter and caster sugar and pour the mix into the tray
Step 6Bake in the oven with 30% steam on 180°C for 30-40 minutes or until a clean knife comes from the mixture when tested.
Step 7While the pudding is cooking, place the double cream in a pan and bring to the boil.
Step 8Once the double cream comes to the boil, add the dark brown sugar and mix constantly.
Step 9When the cream and sugar are nicely combined and starting to heat again, just before they boil add the butter, remove from the heat and whisk until combined.
Step 10When the pudding is cooked, remove it from the oven and insert a knife into the sticky toffee pudding, making lots of small piercings all over it and cover with the toffee sauce, then set aside to cool.
Step 11Portion either later that day or the next day and serve warm with a generous portion of Country Range dairy vanilla ice cream.
- 1 & 1/2 lb Country Range chopped dates
- 2 pints water
- 1 lb dark Brown Sugar
- 1/2 lb golden Syrup
- 2 lb Country Range self raising flour
- 4 tsp Country Range bicarbonate soda
- 4 tsp Country Range baking powder
- 8 eggs
- 1 lb Country Range salted Butter
- Toffee sauce
- 1.1 lb dark brown sugar
- 1.1 lb Country Range salted butter diced and kept cool.
- 1 litre double cream
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