recipe of the month

‘icky’ sticky toffee pudding

Cooking Time: 35-40 minutes. Gas Mark 4/180 degrees C.

Utensils Needed:
1. A large rectangular deep sided baking tin at least 7” x 9”
2. Baking parchment
3. A large bowl
4. A measuring jug
5. Saucepans
6. Mixing spoons
7 Air tight containers for storage

Ingredients:
6oz chopped dried dates
½ pint cold water
1 teaspoon bicarbonate of soda
12oz caster sugar
4oz softened butter
4 large fresh eggs
12oz self-raising flour

Stickie Sauce:
2 sticks butter (1lb)
1½lbs. light brown soft sugar
1 pint double cream

Method:
1. Line a large rectangular deep sided baking tin at least 7” x 9” with baking parchment.
2. Place 6oz. chopped dried dates in a pan and cover with ½ pint of cold water: leave stand for several hours to allow the dates to swell.
3. Bring the pan of water to the boil and then remove from the heat, add 1 teaspoon of bicarbonate of soda, set aside.
4. Beat together 12oz of caster sugar and 4oz of softened butter.
5. Add 6 whole large eggs one at a time beating the into the butter mix, being careful not to ‘split’ the mix by over beating.
6. Add 12oz self-raising flour and fold in. At this stage the mixture will become quite stiff.
7. Add the dates and water mix to the butter flour mixture and stir carefully until combined.
8. Pour into the prepared lined baking tray, place in the centre of the oven and cook for the given times, bearing in mind, that oven temperatures vary slightly and fan assisted will cut down the cooking time also.

Stickie Sauce:
Place all in a large saucepan: melt the mixture slowly, turn up the heat a little and cook, stirring from time to time.
Put into containers and store in the fridge.

from Susie at the Bay Tree Kitchen