He uses macadamia nuts, but we have a few people with nut allergies so had to give those a miss. 1. 1. 4. Method. Heat the oven to 350 and grease a deep 9-by-13-inch baking dish. Cream the butter and sugar together in a large bowl until light and fluffy. Invert the tin and tap the excess out and reserve in the refrigerator. Add the diced butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs. For the pudding. Sticky toffee pudding is the ultimate comfort food and it's perfect for the colder months. 225g whole medjool dates; 175ml ; boiling water1 tsp vanilla extract; 175g self-raising flour, plus extra for greasing; 1 tsp bicarbonate of soda; 2 eggs; 85g butter, softened, plus extra for greasing; 140g demerara sugar; 2 tbsp ; black … To make the pastry, mix the flour and icing sugar together in a bowl. Put the dates in a bowl, pour on 200ml/7fl oz of boiling water and stir in the bicarbonate of soda. Method. Sticky toffee pudding is essentially a rich, moist cake permeated with a thick caramel-like sauce (with extra for serving). Most recipes say to soak the dates in hot water, but here we use coffee. Preheat the oven to 180C/160C fan/gas 4 and grease the dish with butter. 200g light muscovado sugar. Method. To make the pastry, mix the flour and icing sugar together in a bowl. https://www.greatbritishchefs.com/recipes/sticky-toffee-pudding For this recipe, you will need a Kenwood food processor. 25cm loose-based fluted tart tin, 3.5cm deep. It gives the holiday favorite a surprising depth of flavor. Method. It's easy to make and if you follow our top tips, you'll be rewarded with a delicious dessert every time. 3. Sticky Toffee Pudding This is originally Paul Hollywood’s recipe, with a few changes to our liking. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. 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