Sticky Toffee Pudding

Submitted - Delboy
Views - 399
Serves - 4


For the Sticky Toffee Pudding
1. 115g (4oz) butter
2. 3 beaten eggs
3. 150g (5oz) castor sugar
4. 230g (8oz) self-raising flour
5. 230g (8oz) stoned dates - chopped and covered with 1/2pt boiling water
6. 1 tsp bicarbonate of soda
7. 1 tbsp Camp coffee
8. 1 tsp vanilla essence

For the Topping
1. 85g (3oz) soft brown sugar
2. 60g (2oz) butter
3. 3 tbsps double cream


To make the Sticky Toffee Pudding
1. Cream the butter and sugar then add the beaten egg
2. Fold in the flour
3. To the dates in boiling water add the Camp coffee, vanilla essence and bicarbonate of soda. Mix well
4. Pour the mixture from step 3 into the flour mix and combine
5. Pour the runny batter into a 9" or 10" square tin and bake for 90 minutes at 300 degrees F (150 degrees C)

To make the Topping
1. Bring the soft brown sugar and butter to the boil
2. Allow to cool then add the double cream
3. Pour over the Sticky Toffee Pudding when cooked


I usually double up the quantities. This recipe does not produce a typical "Cartmel" style Sticky Toffee Pudding; this recipe is not as rich.

Courtesy of John Tovey, source - Swarthmoor Community Magazine