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Sticky Toffee Pudding



  • 1

    Step 1

    Place 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.
  • 2

    Step 2

    Cream the eggs, sugar and golden syrup until turning slightly white then add the butter and mix.
  • 3

    Step 3

    Add the warm dates into your egg mixture, constantly mixing.
  • 4

    Step 4

    Now add your flour and baking powder into your date mixture.
  • 5

    Step 5

    Line a 1/1 gastro tray with butter and caster sugar and pour the mix into the tray
  • 6

    Step 6

    Bake in the oven with 30% steam on 180°C for 30-40 minutes or until a clean knife comes from the mixture when tested.
  • 7

    Step 7

    While the pudding is cooking, place the double cream in a pan and bring to the boil.
  • 8

    Step 8

    Once the double cream comes to the boil, add the dark brown sugar and mix constantly.
  • 9

    Step 9

    When 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.
  • 10

    Step 10

    When 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.
  • 11

    Step 11

    Portion either later that day or the next day and serve warm with a generous portion of Country Range dairy vanilla ice cream.


13 Total
  • 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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