Sticky Toffee Pudding
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Sticky Toffee Pudding

Reemol Bony

Ingredients

1-portion
  1. 90 gm butter , softened
  2. 150 gm muscovado sugar light
  3. 2 eggs , beaten
  4. 1 tbsp cofee extract
  5. 175 gm self-raising flour
  6. 1 tsp baking powder
  7. 175 gm dates stoned , roughly chopped
  8. 90 gm walnuts , roughly chopped
  9. 175 ml water hot
  10. sauce Toffee :
  11. 125 gm butter
  12. 175 gm muscovado sugar light
  13. 6 tbsps cream double
  14. 60 gm walnuts , roughly chopped

Method

45 mins
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    Butter the cake tin and line the bottom with wax paper.

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    Put the butter, sugar, eggs, coffee extract, flour and baking powder into a large bowl. Beat well until smooth.

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    Stir in the dates, walnuts and hot water. Pour the mixture into the tin.

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    Bake in a preheated oven at 180° for 45 minutes untill the pudding is well risen, browned on top.

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    Make the toffee sauce: put the butter and sugar into a small pan and heat gently, stirring, until the butter has melted and the sugar dissolved. Add cream and walnuts and heat gently.

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    Then pour over the pudding.

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