Sticky Toffee Pudding
- Apr 4, 2020
- 1 min read
Sticky Toffee Pudding
YIELD=32
Ingredients
750grams Pitted Dates
750grams Plain Flour (Seived)
650grams Caster Sugar
1200ml Cold water
8 Tsp Bicarbonate of soda
9 Eggs
Method
Boil dates with water until soft, blend in the baking soda.
Cream the butter and sugar together, slowly add eggs.
Fold in flour and date mixture.
Pour into a large gastro lined with Non Stick grease proof paper.
Sit this tray in another tray filled with water (bain marie)
Cook at 165 Degress for 45 minutes, and check.
Butterscotch Sauce
500 grams Dark Brown sugar
500 grams Double Cream
250 grams Golden syrup
1 blocks of butter.(200g)
Method
Boil together until thickened, pour half onto the pudding when it comes out the oven, be sure to prick small holes in with a cocktail stick.
Cover the pudding with a sheet of no stick paper when cooked, and press overnight with 2kg of weight approx.
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