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Print this Recipe    Toffee Pudding

Sticky Toffee Pudding
Yield: 6

6 oz dates, roughly chopped
1 tsp bicarbonate of soda
1/2 pint boiling water
2 oz butter, softened
6 oz caster sugar
1 tsp vanilla extract
2 med eggs, beaten
7 oz self-raising flour, sifted

3 oz muscavado sugar
2 oz butter
3 Tbsp double cream

Put the dates, bicarbonate of soda and boiling water into a bowl
and set aside for 30 minutes or until cool. Meanwhile grease and
line a 2 pint pudding basin. Cream the butter, sugar and vanilla
extract until light and creamy. Gradually add the eggs, beating
well between each addition. Fold in the flour then stir in the date
mixture including the water. Spoon into the prepared basin. Tie
a double thickness of pleated greaseproof paper securely over the
basin. Cook in the microwave on 100% (full power) for 7 minutes
until well-risen. Leave to stand for 3 minutes. For the sauce put
all the ingredients into a small bowl or microwave proof jug for
1/2-1 minute until melted and bubbling, stirring occasionally. pour
the sauce over the pudding to serve.


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