Hot Sticky Toffee Pudding |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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Comforting food at its very best. Ingredients:
175 g dates, stoned, chopped |
1/2 teaspoon bicarbonate of soda |
1 tablespoon coffee extract |
75 g butter |
200 g light brown sugar |
2 large eggs, beaten |
175 g self raising flour |
75 g pecan nuts, chopped |
175 g light brown sugar |
115 g butter |
6 tablespoons double cream |
50 g pecan nuts, chopped |
Directions:
1. Put dates, bicarbonate of soda, and coffee extract in a bowl.
2. Pour 175 ml of boiling water over and leave to cool.
3. Preheat oven to 180 degrees Celsius/Gas 4.
4. Grease and line a 1 litre basin.
5. Put butter and light brown sugar in a bowl and beat.
6. Beat in eggs little at a time.
7. Fold in flour, dates and pecan mixture which has been soaking.
8. Pour into the basin.
9. Bake for 1 hour 20 minutes until cooked.
10. SAUCE:.
11. Around 10 minutes from end of cooking time put the brown sugar, butter, double cream and pecans into a pan.
12. Gently stir over heat until smooth.
13. Bring to the boil then remove from heat.
14. Turn pudding out and serve with the sauce.
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