Sticky Toffee Pudding
Ingredients: dates, Earl Grey tea bags, boiling water, cinnamon, nutmeg · 65 min cook time · 450kcal · ₩19,400
Ingredients
450g dates, 4bags Earl Grey tea bags, 300ml boiling water, 1teaspoon cinnamon, 0.5teaspoon nutmeg, 170g butter, 170g golden caster sugar, 170g muscovado sugar, 4pieces eggs, 340g self-raising flour
Instructions
1. Stone the dates and remove the top cap bits.
2. Cover Earl Grey tea bags with boiling water and leave to steep for three and a half minutes.
3. Add destoned dates to a blender with cinnamon and grated nutmeg, then pour the tea over and let sit for 10 minutes.
4. Cream the butter, golden caster sugar, and muscovado sugar together until smooth and fluffy.
5. Beat in four eggs one at a time.
6. Gently fold the self-raising flour into the mixture.
7. Blend the tea-soaked dates until smooth and fold the date mixture into the batter.
8. Grease a bunt tin with butter and flour.
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