The Star Inn RECIPEs

sticky toffee pudding

 Sticky toffee pudding
glorious Sticky toffee pudding
Ingredients
280g unsalted butter 550g pitted dates
280g soft brown sugar 400ml boiling water
4 eggs 2 tbsp. bicarbonate of soda
350g self-raising flour 2 tbsp. vanilla extract

yummy Toffee sauce

Ingredients
165ml double cream 80g unsalted butter
80g soft brown sugar 1 tbsp. black treacle

Method
1. Preheat the oven to 180C & grease a 20cm/8in square cake tin with parchment paper
2. Blend the butter & sugar together in a freestanding mixer with a whisk attachment or
using a hand held whisk until fluffy
3. Put the dates & 400ml water in a saucepan & bring to the boil
4. Gradually add vanilla & eggs to the butter mixture and mix thoroughly
5. Turn the mixer down to a slow speed & add flour. Once all the ingredients are combined
turn off the mixer
6. Puree the water and date mixture then add the bicarbonate of soda. Quickly stir this
into the batter while its still hot
7. Once the mixture is combined, pour it into the cake tin & bake for 40-50 mins until the top
is firm to touch. Leave the pudding to cool in the tin
8. To make the sauce, place the cream in a saucepan & add the butter & sugar until
melted. Whisk in the treacle
9. To serve, cut the pudding into squares & serve with the yummy toffee sauce
10.Serve with vanilla bean or salted caramel ice cream