Recipe: Sticky Toffee Pudding

Sticky Toffee Pudding (Catherine Leydens Recipe)

Serves 8

Ingredients:

175g/6oz Self Raising Flour

1 Teaspoon Baking Powder

75g/3oz Butter (room temperature)

150g/5oz  Light Muscovado Sugar

2 Eggs (beaten)

175g/6oz  Dates (roughly chopped)

100g Packet Chopped Walnuts

150ml/¼ pt. Hot Water

Toffee Sauce

125g/4oz Butter

175g/6oz Muscovado Sugar

170ml Carton Cream

Method:

11. Preheat oven to 180°C/350°F/Gas 4. Lightly grease and base line a 7”/18cms square tin.

22. Put chopped dates into a bowl and pour over the hot water.

33. Meanwhile, place flour, baking powder, butter, sugar and eggs into a large bowl and beat until smooth.

44. Blend the water and dates and add chopped walnuts and stir until well blended.

55. Transfer to prepared tin and bake in central oven position for 40 to 50 minutes until well risen, nicely browned and springy to the touch. Turn onto a wire tray to cool.

66. Meanwhile, make sauce by putting all the ingredients into a saucepan over a low heat and gently stir until butter is melted, sugar is dissolved and sauce has thickened slightly. Do not boil, just allow simmering.

77. Cut the pudding into 8 squares, place on serving plate and spoon over the toffee sauce.