Classic sticky toffee pudding
Chef:
Nestle Carnation
Cook:
50 mins
175g dates, stoned and chopped
1tsp bicarbonate of soda
300ml boiling water
55g butter
175g caster sugar
2 eggs
175g self-raising flour
1tsp pure vanilla extract
For the sauce
397g can Carnation Caramel
An 18cm (7”) square cake tin base-lined with baking parchment
You will also need...
Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.
Mix the dates and the bicarbonate of soda. Pour the hot water over and leave to soak while you make the batter. Whisk together the butter and the sugar, then add eggs, one at a time (don’t worry if it curdles). Mix in the flour, and then stir in the date mixture and vanilla. Pour into the prepared tin.
Bake in the oven for about 50 minutes, until springy to the touch and cooked through.
Spoon the caramel into a microwave safe bowl and heat for 1-2 minutes, stirring often (or heat gently on the hob).
Serves
6
Cooking Time
50 minutes
Main ingredients
Flour, Sugar
Recipe Type
Cakes & Baking, Dessert, Easy, Entertaining
Special Info
Nut free, Vegetarian, Pregnant Mums
Level of Difficulty
Easy
