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STICKY TOFFEE PUDDING

June 05 2013

INGREDIENTS
8 oz CHOPPED DATES
1½ level tsp BICARB
½ pint WATER
 
6 oz BUTTER
8 oz SUGAR
8 oz SELF-RAISING FLOUR
2-3 EGGS
 
METHOD
1.      PLACE DATES, WATER AND BICARB INTO A SAUCEPAN AND COOK TO A GLOOPY MUSH. ALLOW TO COOL.
2.      CREAM BUTTER AND SUGAR TOGETHER AND THEN SLOWLY ADD EGGS.
3.      FOLD IN SIFTED FLOUR.
4.      FOLD IN 1/3 OF THE DATE MIX AND THEN MIX IN THE REST.
5.      PIPE INTO GREASED MOULDS AND BAKE @ 180ºC FOR APPROX 25 MINS.
 
BUTTERSCOTCH SAUCE
½lb BUTTER
10oz DARK BROWN SUGAR
30floz DOUBLE CREAM
 
METHOD
 
1.      MELT BUTTER AND SUGAR TOGETHER, UNTIL IT STARTS TO BUBBLE.
2.      ADD DOUBLE CREAM AND BRING TO THE BOIL.
SIMMER FOR 5 MINS AND REMOVE FROM HEAT.PASS THROUGH A STRAINER



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