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Sticky Toffee Pudding

Dunrobin Valley Sticky Toffee Pudding Dunrobin Valley Sticky Toffee Pudding

Ingredients (serves 8)


Sponge

50g Sunflower Margarine (melted)

100g Brown Sugar

175g Self Raising Flour

125ml Semi Skimmed Milk

1 Egg (beaten)

1 Teasp Vanilla Essence

200g Dates (chopped)


Sauce

100g Brown Sugar

1 Tablsp Sunflower Margarine

500ml Boiling Water

1 x 300ml Half Fat Crème Fraiche

Method

Pre-heat oven to 190C / 375F / Gas Mark 5


1. Grease a large pudding dish with a little of the margarine – about 2litre capacity.

2. Mix the sponge ingredients together.

3. Pour into the prepared pudding dish.

4. For the sauce sprinkle the brown sugar over the pudding mixture.

5. Place small pieces of margarine over the sugar and pour over boiling water.

6. Bake in the oven for approx 45 minutes until cooked.

7. Serve with crème fraiche.

  • This is a high sugar dish due to the high quantity of sugar and the dates

A 203.5g serving contains:

  • Energy 1586kJ 378kcal 19%
  • Fat 15gMed21%
  • Saturates 5.8gMed29%
  • Sugar 40gLow44%
  • Salt 0.45gLow8%

of an adults reference intake.

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