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Jamie Oliver’s
Sticky toffee pudding
Ingredients:
for the cake:
8 oz./200g fresh dates, stoned / or other dried fruit
1 teaspoon bicarbonate of soda
3 oz./75g unsalted softened butter
oz./150g caster sugar
2 large free!range eggs
oz./150g self!raising flour
" tsp. ground mixed spice
" tsp. ground cinnamon
2 tablespoons natural #ogurt
For the toffee sauce:
$ oz./ 100g unsalted butter
$ oz. 100g light %usco&ado sugar
5 fl. oz. double crea%
Methods:
'reheat #our o&en to 350 degrees.
• 'ut the dates in a bo(l (ith the bicarbonate of soda and co&er (ith 7 fl. oz. of
boiling (ater. )ea&e to stand for a couple of %inutes to soften, then drain.
• *hizz the dates in a food processor until #ou ha&e a puree.
• +ean(hile, crea% #our butter and sugar until pale using a (ooden spoon, and add
the eggs, flour, %i,ed spice, cinna%on.
• +i, together (ell, then fold in the #ogurt and #our pureed dates.
• 'our into a buttered, o&enproof dish and bake in the preheated o&en for 35
%inutes.
*hile the pudding is cooking, %ake the toffee sauce.
• 'ut the butter, sugar and crea% in a pan o&er a lo( heat until the sugar has
dissol&ed and the sauce has thickened and darkened in colour.
-o ser&e, spoon out the pudding at the table and pour o&er the toffee sauce.

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