Sticky Toffee Pudding

INGREDIENTS (SERVES 4)

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INGREDIENTS (SERVES 4)

150g water

90g dates, stoned and chopped

Half tsp bicarbonate of soda

25g butter

85g sugar

1 egg

1tsp vanilla essence

Boil the 150g water and add the dates, then the bicarbonate and remove from the heat.

Cream together the sugar and butter, whisking in the egg gradually. Slowly mix in the date mix until fully incorporated.

Grease four pudding moulds with butter and then flour. Pour in mix to fill three-quarters of the moulds and place in oven at 180C for 20 -25 minutes until cooked.

BUTTERSCOTCH SAUCE

250ml of double cream

60g butter

100g demerara sugar

Boil cream, whisk in butter and sugar and simmer for 3 minutes. Then serve with an ice cream of your choice.

Food and drink

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