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Sticky toffee pudding Number of servings - eight Preparation time - 25 minutes Cooking time - one hour INGREDIENTS 130g dates, chopped 1 level teaspoon bicarbonate of soda 65g Stork tub 130g light muscovado sugar 2 small eggs, beaten 200g self-raising flour 1 level teaspoon mixed spice 1 dessertspoon black treacle, optional Sauce: 200g light muscovado sugar 120ml Elmlea whipping cream, plus extra to serve 125g Stork packet 1 tablespoon brandy, optional METHOD Pre-heat oven to 180C, 160C fan, Gas mark 4. Place dates in a mixing bowl, add 225ml boiling water. Add the bicarbonate of soda and leave for 10 minutes. Grease a two-pint pudding basin. Place the Stork, sugar, eggs, flour and spice in a mixing bowl and beat together until smooth.

Stir in the dates together with the soaking liquid. Pour mixture into the basin and bake for one hour.

To make the sauce, place all the ingredients in a heavy based pan and heat until the sugar has dissolved, stirring occasionally. Pour the sauce over the pudding. Serve with a large spoonful of Elmlea whipping cream if liked.

Recipe courtesy of Stork
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Publication:Daily Record (Glasgow, Scotland)
Article Type:Recipe
Date:Dec 6, 2013
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