sticky toffee pudding

peter jackson

peter jackson

7th November 2011

sticky toffee pudding

this was thye recipe to serve with the sticky toffee pudding ice cream we did at kings rhodes love it evn cold spread with butter


  • 1800ml water
  • 1050g dates
  • 6 teaspoons Bic of soda
  • 300g butter
  • 1050g sugar
  • 12 eggs
  • 750g S.R.Flour
  • 1 1/2 teaspoons baking powder
  • 6 teaspoons vanilla extract.


Boil water and dates for 5-10mins.
Add bicarb stir to dissolve, allow to cool.
Cream butter and sugar together, add the eggs, flour, baking powder, vanilla then the date mix.
Bake in a deep gastronome tray 20-25 mins at 180oc. Then tin foil and cook for a further 40mins until knife slightly sticky when it come out of cake.
Or steam at 100oc for 1 ½ hour
Allow to cool and press between trays for 2 days.
Cut into 100g rectangles

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