Sticky Toffee Pudding with Butterscotch Sauce
Makes 6
Ingredients
150grms Dates
280ml Water
1 Teaspoons Bi-carb
150grms Butter
150grms caster Sugar
2 Eggs
150grms Self Raising Flour
Method
1. Grease the moulds with softened butter.
2. Boil the water, dates and bi-carb for 5 minutes then allow to cool.
3. Cream the butter and sugar.
4. Add the eggs to the butter and sugar one by one slowly.
5. Add the flour.
6. Add the date mix. Do not over mix.
7. Pipe into the molds.
8. Cook in a bain marie at 160oC for 30minutes.
9. Remove from the molds while still warm.
10. Serve with the butterscotch sauce and vanilla ice cream
Butterscotch Sauce
240ml Double Cream
100grms Dark Brown Sugar
50grms Butter
Method
Put all the ingredients together in a sauce pan and simmer gently for 10 minutes