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Friday, 1 July 2016

Sticky Toffee Puddings

3 oz butter
5 oz caster sugar
2 eggs
6 oz self raising flour
6 oz stoned dates
125ml boiling water
1/2 tsp vanilla essence
2 tsp coffee essence
3/4 tsp bicarb

6 oz soft brown sugar
4 oz butter
6 tbsp double cream
1 oz pecan nuts

Chop dates and cover with boiling water, essences & bicarb.

cream butter and sugar together and gradually add beaten eggs.  Fold in flour then add date mix.  divide between 8 ramekins and cook for 25 minutes.

To make sauce, heat all ingredients together and top sponges.

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