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Sticky toffee pudding by Nikki Legon

Sticky toffee pudding by Nikki Legon

Sticky toffee pudding...

shutterstock 14926096

Serves 6

150g stoned dates, chopped

250ml hot water

1 tsp bicarbonate of soda

60g softened butter

60g caster sugar

2 eggs, beaten

150g self-raising flour

 

FOR THE SAUCE

200g butter

400g brown sugar

1 tsp vanilla essence

250ml cream

Preheat the oven to 180°C

 

METHOD

Mix the dates, bicarbonate of soda and water together in a large bowl, leave to soak for 10 minutes.

Cream the butter and sugar together until light and fluffy, slowly add the beaten eggs still stirring, mix well.

Gradually add the flour, stirring as you add.

Add the date mixture and pour into a 20cm cake tin.

Place in the oven and bake for 35 to 40 minutes or until cooked through.

For the sauce, melt the butter in a thick bottomed pan over a medium heat.

Add the brown sugar, vanilla and cream, and stir well simmer for 5 minutes.

To serve, cut out a portion of cake and pour over the hot toffee sauce.

Decorate with cream.