IDEAL FOR AN ALTERNATIVE CHRISTMAS DESSERT: STICKY TOFFEE PUDDING FROM STORK

This Sticky Toffee Pudding is perfect for those who aren’t fans of the regular Christmas pudding.

Number of Servings: 8

Preparation Time:  25 Minutes

Cooking Time:  1 hour

Ingredients

  • 130g (4 ½ oz) dates, chopped
  • 1 level teaspoon bicarbonate of soda
  • 65g (2 ½ oz) Stork tub
  • 130g (4 ½ oz) light muscovado sugar
  • 2 eggs, small, beaten
  • 200g (7 oz) self raising flour
  • 1 level teaspoon mixed spice
  • 1 dessertspoon black treacle, optional

Sauce:

  • 200g (7oz) light muscovado sugar
  • 120ml (4 fl oz) Elmlea Whipping, plus extra to serve
  • 125g (4 ½ oz) Stork packet
  • 1 tablespoon brandy, optional

 Method

  1. Pre-heat oven to 180° C, 160° C fan, Gas mark 4.
  2. Place dates in a mixing bowl, add 225ml (8 fl oz) boiling water. Add the bicarbonate of soda and leave for 10 minutes.
  3. Grease a 2 pint  pudding basin.
  4. 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.
  5. Pour mixture into the basin and bake for 1 hour.
  6. To make the sauce, place all the ingredients in a heavy based pan and heat until the sugar has dissolved, stirring occasionally.
  7. Pour the sauce over the pudding. Serve with a large spoonful of Elmlea Whipping if liked.

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