Sticky Toffee Pudding - Serves 8
INGREDIENTS
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FOR THE CAKE:
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130g (4 ½ oz) dates, chopped
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1 level teaspoon bicarbonate of soda
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65g (2 ½ oz) Stork tub
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130g (4 ½ oz) light muscovado sugar
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2 eggs, small, beaten
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200g (7 oz) self raising flour
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1 level teaspoon mixed spice
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1 dessertspoon black treacle, optional
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FOR THE SAUCE:
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200g (7oz) light muscovado sugar
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120ml (4 fl oz) Elmlea Whipping,
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125g (4 ½ oz) Stork packet
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1 tablespoon brandy, optional
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