Sticky Toffee Pudding
By Chef Ben
8oz dry dates
1 tbsp bicarbonate soda
12oz soft dark brown sugar
12oz plain flour
1 1/ tbsp baking powder
375g soft dark brown sugar
550g double cream
Cream butter and brown sugar in a mixer with a paddle attachment then add the eggs one at the time.
In a saucepan mix dates and water together and bring to a boil, remove from the heat and add bicarbonate soda.
Add the date mixture to the butter mixture and mix for 3-4 minutes.
Mix the plain flour and baking powder together then add them to the above mixture and mix well.
Grease with vegetable oil or butter 12 pudding tin cups and pour the filling in ¾ full, bake at 165°C or 350F for 12-16 minutes.
In the meantime, make the sauce by melting butter then adding the sugar. Mix well, pour in the cream and bring to a boil, serve hot.
About Chef Ben
Ben is an accomplished chef with great restaurant experience, including four years spent at The Ivy in London. He enjoys cooking a wide range of cuisines and is very flexible when it comes to adapting his menus to suit his clients’ preferences.