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Sticky Toffee Pudding<br />
Jan Duffy<br />
6 oz dates, pitted and chopped<br />
1½ oz butter<br />
1 tsp bicarbonate soda<br />
1 cup boiling water<br />
5 oz soft brown sugar<br />
2 eggs<br />
6 oz self-raising flour<br />
Sauce<br />
5 oz brown sugar<br />
1 cup cream<br />
½ tsp vanilla<br />
1 tbsp butter<br />
Preheat oven to 180C.<br />
Mix dates, bicarbonate soda and water in<br />
heatproof bowl.<br />
Cream butter and sugar, then add eggs, one by<br />
one.<br />
Gently fold in sifted flour, stir in date mix and<br />
pour into lightly greased tray. Bake for 30-40<br />
minutes.<br />
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