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Sticky Toffee Pudding

Sticky Toffee Pudding


For the butterscotch sauce-

  1. For the butterscotch sauce, add all ingredients to a pan and heat stirring continuously until just before the boil, remove from the heat and set aside.
  2. For the sticky toffee pudding, bring to the boil the dates and milk, remove from the heat and stir in the bicarbonate of soda, set aside to cool.
  3. Line the deep pan plate with baking paper.
  4. Whisk together the butter and sugar until well combined, add the eggs 1 at a time and mix thoroughly.
  5. Stir in the cooled dates. Sift the flour, baking powder, salt and mixed spice.  Fold into the mix.  Evenly transfer the mixture into the lined deep pan plate.  Cook on 160C for 15-20 minutes.
  6. Once cooked turn off grill and leave to cool for 15 minutes. Remove from the deep pan plate and serve with the butterscotch sauce.