Sticky Toffee Pudding (Fortified Recipe for Care Homes

Serves: 10

Ingredients

Ingredients

500g Lakeland Dairies Butter

1kg dates, finely chopped

500ml black tea, hot but not too strong

400g Sugar

5 eggs

500g self-raising flour

2 tsp black coffee (optional)

2 tsp vanilla essence

2 tsp bicarbonate of soda

The sauce

1 litre Millac Gold

500g sugar

50g Lakeland Dairies Butter

5ml fresh coffee (optional)

5ml brandy (optional)

5ml vanilla essence

Method

Soak the dates in the hot tea and for a finer texture to the pudding put the mixture in a liquidiser.

Sift the flour and bicarbonate of soda.

Cream the sugar and butter and add the eggs.

Fold in the sifted flour mixture.

Mix in the dates and tea, along with the vanilla and coffee (if used).

Pour into a baking tray and cook for 1 hour and 30 minutes at 160°C-180°C.

For the sauce:

Start by melting the butter in a pan and add the sugar, stirring constantly until dark brown.

Gradually pour in the Millac Gold, stirring constantly to ensure that the mixture is smooth and does not burn.

Add the coffee, brandy and vanilla when a thickened sauce is achieved.

Return to the boil then simmer for 5 minutes and serve with the toffee pudding.