Sticky toffee pudding

Name: Sticky toffee pudding
Total time: 3600 s
Yield: 28 servings
Cuisine: British
Ingredients: 700 g mejool dates; 1.4 litres water; 2 heaped tablespoons of bicarbonate of soda; 700 g plain flour; 350 g dark muscovado; 350 g castor sugar; 8 eggs; 2 heaped tablespoons of baking powder; 250 g unsalted butter; 1 heaped tablespoon of mixed spice; 1 teaspoon ground cloves; 1 litre toffee sauce

Jonathan Gulliver @cook_4647526

Ipswich, UK

Sticky toffee pudding

Jonathan Gulliver @cook_4647526

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Ingredients

60 mins

28 servings

700 gmejool dates
1.4 litreswater
2heaped tablespoons of bicarbonate of soda
700 gplain flour
350 gdark muscovado
350 gcastor sugar
8eggs
2heaped tablespoons of baking powder
250 gunsalted butter
1heaped tablespoon of mixed spice
1 teaspoonground cloves
1 litretoffee sauce

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Steps

60 mins

1

Line a large gastro tray with grease proof paper, spread toffee sauce evenly over base. Freeze for 1 hour
2

Place water on to boil. Chop dates ensuring no stones are left, place in bowl with bicarbonate of soda. Pour boiling water over dates. Cover bowl with cling film. Set aside
3

Place all other ingredients in a large mixing bowl & whisk together. Add softened dates, including all the water. Pour onto toffee sauce.
4

Cook in the oven for about 1 hour @200°c

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Cooksnaps

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Jonathan Gulliver @cook_4647526

on March 21, 2016 12:00

Ipswich, UK

professional chef, using this to document some of my favorite recipes & share my knowledge with others. some of my recipes will be slightly more complicated than your average home cooking but I'll try & make the instructions as informative as possible!!