Sticky Toffee Pudding

Cooking Time 40-45 minutes

Skill Level Easy

Serves 9 portions

Preparation Time 20 minutes

THE CAKE

100g softened butter

175g dark brown sugar

2 eggs

175g self-raising flour

1 tsp baking powder

1 tsp bicarbonate of soda

4 dates, finely chopped

275ml milk

Ice cream or cream to serve

THE SAUCE

100g butter

125g dark brown sugar

300ml double cream

Pinch of salt

Creamy Superfast Oats

12 x 500g pack

Other pack sizes are available

Preheat your oven to 180°C.
Add your softened butter and dark brown sugar to a large mixing bowl, whisking until completely combined.
Add your eggs, whisking until combined, then mix through your dry ingredients and finely chopped dates.
Add your milk drop by drop, mixing between each addition. You’ll end up with a smooth sticky toffee pudding batter.
Pour this into your lined, square baking tin, baking for 40-45 minutes or until it’s risen nicely and is springy in the centre.
For the sticky toffee sauce, melt your butter and brown sugar until melted then turn to medium heat, pouring in your double cream.
Turn to low heat and leave to simmer for a few minutes, then turn the heat off whilst your cake cooks.
When ready to serve, heat your sauce then slice your cake into 9 pieces, serving with ice cream or cream and pour your sauce over the top.

Prev Recipe

12 x 500g pack

Other pack sizes are available