One of the most loved puddings in Britain, this sticky toffee pudding is a comforting option on any day. The cake sponge is filled with dates and served with a warm walnut and jaggery sauce. Indulge your senses.
250 gm stoned, chopped dates
1 Tbsp bicarbonate of soda
300 ml boiling water
150 gm butter
150 gm grated jaggery
250 gm flour
2 Tbsp baking powder
1/2 Tbsp vanilla essence
25 gm butter
5 Tbsp grated jaggery
5 Tbsp cream
50 gm chopped walnuts
Grease and line an 8" tin. Place dates and soda in a bowl, pour in the water. Set aside for 30 minutes.
Cream the butter and sugar together until fluffy.
Gradually beat in the eggs. Fold in flour, baking powder, essence and date mixture.
Pour into a tin. Bake at 180 degree C for 1 hour.
For the topping:
Melt the butter in a pan. Add the jaggery and the cream. Simmer for 2 minutes.
Add walnuts. Decant the pudding, pour on the sauce and serve warm.
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