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Sticky Toffee Pudding with Caramel Sauce & Ice Cream
| prepPreheat oven to 170°C / 340°F, medium fan | |||
| prepLine baking tray with parchment | |||
| 675 g pitted dates | Cook dates to puree | Bake 170°C / 340°F, 50 min | Serve with cream or ice cream |
| 50 g dark brown sugar | Whisk eggs & sugar | ||
| 5 whole eggs | |||
| 175 g / 6 oz unsalted butter, melted | Add melted butter | ||
| 650 g / 23 oz plain flour | Add dry ingredients & date puree, mix | ||
| 13 g baking powder | |||
| 5 g bicarbonate of soda | |||
| 200 g / 7 oz butter | Simmer sauce ingredients, stir until combined | ||
| 250 g / 9 oz soft light brown sugar | |||
| 100 g / 3.5 oz dark brown sugar | |||
| 250 ml / 8.5 fl oz double cream | |||
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