Sticky Toffee Pudding
1990s · mixed
Serves 6 servings · 20 min prep · 30 min cook
⚠ This recipe has significant uncertainties and needs human review before publishing.
sticky-toffeepuddingdatesbakedsouth-african
Ingredients
- 1.180 gram dates, stoned; finely cut
- 2.185 gram self-raising flour
- 3.0.25 teaspoon vanilla essence
- 4.1 teaspoon bicarbonate of soda
- 5.butter, quantity unclear on card
- 6.sugar, quantity unclear on card
- 7.eggs, quantity unclear on card
- 8.250 millilitre water, boiling; 1 cup; for soaking dates
Method
- 1.Cut dates finely. Add bicarbonate of soda. Pour 1 cup boiling water over the dates. Boil for 5 minutes. Add butter and dissolve.
- 2.Beat eggs and sugar.
- 3.Add vanilla.
- 4.Fold flour into the egg mixture.
- 5.Fold dates in.
- 6.SAUCE: Mix sauce ingredients together. Bring to boil. Add 1 cup water (boiling). Pour sauce into dish. Spoon dough into sauce.
- 7.Bake at 180°C for 25–30 minutes.
- 8.Serve with cream. If needed, make extra sauce.
Notes
- This recipe appears as a printed clipping from 'Plates' cookbook (South African) with extensive handwritten annotations and an alternative handwritten method below.
- The printed recipe has a handwritten note at top: 'Double for 1 only, Square Dish.'
- Many ingredient quantities in the printed portion are partially obscured by handwritten annotations. Quantities for butter, sugar, and eggs are unclear — see uncertainties.
- The handwritten method below gives a different, simplified approach: sauce poured into baking dish first, dough spooned on top — an unusual but effective technique that creates a self-saucing pudding.
- See also denises-sticky-toffee-pudding.yaml for a different version of this dessert.
Margin notes
- Double for 1 only, Square Dish (handwritten annotation at top of card)