Dessert for 4

Sticky Toffee Pudding

Name: Sticky Toffee Pudding
Total time: 65 min
Yield: 4 servings
Cuisine: British and Irish
Ingredients: 225 g medjool dates; 175 ml boiling water; 1 tsp vanilla extract; 175 g self-raising flour; 1 tsp bicarbonate of soda; 2 eggs; 85 g butter; 140 g demerara sugar; 2 tbsp black treacle; 100 ml milk; 1 scoop ice cream; 175 g muscovado sugar; 50 g butter; 225 ml double cream; 1 tbsp black treacle

This soft date cake bakes until tender, then receives a warm butter, sugar, cream, and treacle sauce.

$2.02per serving $$

65 minstart to table

4servings

British and Irish Vegetarian Budget Desserts

Ingredients

225 g medjool dates
175 ml boiling water
1 tsp vanilla extract
175 g self-raising flour
1 tsp bicarbonate of soda
2 eggs
85 g butter
140 g demerara sugar
2 tbsp black treacle
100 ml milk
1 scoop ice cream
175 g muscovado sugar
50 g butter
225 ml double cream
1 tbsp black treacle

Steps

Heat the oven to 350 F and grease an 8-inch square baking pan with butter.
Soak the chopped dates in boiling water with the vanilla for 10 minutes, then mash them lightly.
Beat 85 grams butter, demerara sugar, and eggs together, then stir in the flour, bicarbonate of soda, milk, treacle, and dates.
Spread the batter in the pan and bake for 30 to 35 minutes until set and the eggs are fully cooked.
Melt 50 grams butter with the muscovado sugar, cream, and treacle in a saucepan for 5 minutes, then pour the sauce over the warm pudding and add the ice cream.

Main ingredient on sale this week? See what to make with eggs on sale.