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Sticky Toffee Pudding with Caramel Sauce & Ice Cream

STP
STP

Cooking instructions

For the sponge:

  1. Cook the dates with a touch of water until soft and blitz to a puree
  2. Whisk eggs and sugar, than add the melted butter
  3. Add the dry ingredients and stir in the date puree. Mix well
  4. Pour the mix into a lined baking tray and cook at 170 ˚C, medium fan, for 50 minutes. Check with a knife to make sure it is fully cooked.


For the sauce:

  1. Combine all the ingredients in a pan and simmer on a medium heat
  2. Remove from the heat and stir to make sure the ingredients are well combined 

To serve:

  1. Either a dollop of clotted cream or vanilla ice cream

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