STICKY TOFFEE PUDDING
75g chopped dates Baking tray 20 x 16 x 3 cms
100g Stork margarine
100g self-raising flour
100g muscovado sugar
50g block butter (preferably unsalted)
100g light soft brown sugar
Preheat oven to 180c 160c FAN Gas 4
Line baking tray with baking paper
Put the sauce ingredients in a Small Pan and heat gently until the sugar and the butter have melted. Pour into the baking tray. Tip the tray around so that the sauce covers the base.
Put the dates in a bowl and cover with boiling water. Leave to soak.
Put the margarine and muscovado sugar in a Mixing Bowl and cream with a Wooden Spoon
Crack the eggs into a measuring beaker and loosen with a Fork. Add slowly to the creamed mixture while beating with the Wooden Spoon.
Put the flour into a Sieve and sift over the creamed mixture. Fold in with a Large Metal Spoon
Drain the dates in the Sieve and fold into the creamed mixture. Place in blobs over the toffee sauce and then level off
Bake for about 25 minutes or until golden brown and firm to the touch in the middle
Serve warm with cream or ice-cream