Sticky toffee sponge

11 September 2006
Sticky toffee sponge


For the sponge
2oz/50g butter
6oz/180g granulated sugar
2 eggs
6oz/180g dates chopped
½ pint/275ml water
1tsp bicarbonate of soda
6oz/180g self-raising flour
Vanilla essence

For the sauce 1 pint/580ml double cream
3oz/75g Demerara sugar
2tbs black treacle


For the sponge:

Cream the butter and sugar. Boil the dates in water. Add bicarbonate of soda. Beat the eggs into the butter followed by self-raising flour dates water and vanilla essence. Pour into a prepared tin. Bake at 350°F for 40-45 minutes.

For the sauce:

Boil all the ingredients together. Pour over the sponge and serve.

The dish can be put under the grill until the sauce bubbles which Coulson feels helps the pudding have a slightly crispy surface.

Unless the sauce has been added the sponge can be warmed up from cold. It can improve on second heating.

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