100g chopped dates
1 tsp vanilla essence
1 tsp bicarbonate soda
60g unsalted butter, plus extra to grease bowl
170g soft light brown sugar
225g plain flour
1 tsp baking powder
Custard to serve
For the toffee sauce:
4 1/2 tbsp double cream
15g unsalted butter
60g soft light or dark brown sugar
Now let’s see how to make it Sticky Toffee Pudding
Make a foil strap by tearing off a longish length of tin foil and folding over several times. Put a couple of cups of boiling water into the slow cooker and put it on high to heat up for approx 30 mins.
Grease a 1.1 litre (2pint) pudding basin. Pour the toffee sauce ingredients in a saucepan & melt together over a low heat, then pour into the greased basin & set aside.
Mix the chopped dates, vanilla essence and bi- carb with 550ml water. In a separate bowl cream together the butter and sugar then gradually beat in the egg.
Sift the flour & baking powder together, then add to the creamed mixture in small amounts, alternating with additions of the date mixture, stirring each time to combine.
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