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- Bay and Chestnut Sticky Toffee Pudding…

Bay and Chestnut Sticky Toffee Pudding
Prep time:
Cook time:
Serves: 12
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Ingredients
- 200g unsalted butter, plus extra for the dish
- 225g pitted dates, roughly chopped
- 1 tsp bicarbonate of soda
- 50g black treacle
- 275g dark brown soft sugar
- 3 medium eggs
- 175g plain flour
- 2 tsp baking powder
- 1 pinch sea salt
- 180g cooked peeled chestnuts, crumbled
- 10 bay leaves (fresh or dried)
- 115ml double cream , plus 12 tbsp double cream or ice cream, to serve (optional)
Method
Step 1
Preheat the oven to 190°C/170°C fan/gas 5. Grease a 26cm x 18cm baking dish with butter and line with baking paper.
Step 2
Cover the dates with 225ml boiling water in a bowl. Add the bicarb; leave for 30 mins.
Step 3
Soften 100g of the butter and beat it with 25g treacle and 75g sugar with an electric whisk until light and fluffy. Add the eggs, one at a time, mixing after each. Fold in the flour, baking powder, salt, chestnuts, dates and their liquid.
Step 4
Spoon into the dish. Push 8 of the bay leaves halfway in at random; bake for 40 mins.
Step 5
Simmer the remaining 100g butter, 200g sugar, 25g treacle and 2 bay leaves in a pan over a medium heat. Stir in the 115ml cream, simmer for 1 min; remove from the heat.
Step 6
Using a skewer, poke holes all over the cake’s surface. Spoon over just under half the sauce; leave for 25 mins. Serve with the remaining sauce and extra cream or ice cream if you like. Store leftovers covered and chilled for 3 days. Reheat before serving.
Tips or serving suggestions
Allow extra time for the dates and the pudding to soak.
Shop the ingredients
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OfferSave 20%, was £1.75
Lyle's Black Treacle 454g
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Dr. Oetker Bicarbonate of Soda 200g
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Dr. Oetker Baking Powder 170g 170g
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