Judith’s Sticky Toffee Pudding

Here is Judith’s sticky toffee pudding recipe, created for us at the pampered chef party. A gorgeous calorific indulgence to satisfy the soul.

Ingredients

170g chopped dates
70g margarine or softened butter
170g soft brown sugar
2 eggs
170g self raising flour
1/2 pint boiling water
1 teaspoon bicarbonate soda

Toffee sauce

140g soft brown sugar
85g butter
4 tablespoons of cream

1. Put the chopped dates in a bowl and add the boiling water.

2. In another bowl cream together the margarine or butter and sugar, then beat in the eggs, then fold in the sifted self raising flour.

4. Add the bicarbonate of soda to the dates and immediately stir into the pudding mixture.

4. Pour into a 1kg/2lb loaf tin greased with butter or margarine and bake for 30-40 minutes at 180C (350F), gas mark 4.

5. To make the toffee sauce combine brown sugar, butter and cream in a suacepan and gently heat stirring all the time until the sugar has dissolved. Serve with the pudding.

Serve with cream, ice cream or custard.

A delicious classic dessert… enjoy. Mx