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James' sticky toffee pudding
Tins, packets and jars
1 tbsp
golden syrup
1 tbsp
golden syrup
Cooking ingredients
170g/6oz
demerara sugar
2 tbsp black
treacle
200g/7oz
self-raising flour
, plus extra for flouring
200g/7oz pitted
dates
1 tsp
bicarbonate of soda
½ tsp
vanilla extract
55g/2oz dark
muscovado sugar
2 tbsp black
treacle
Dairy, eggs and chilled
55g/2oz
butter
, plus extra for greasing
2 free-range
eggs
110ml/4fl oz
double cream
55g/2oz
butter
, diced
Other
290ml/10fl oz boiling water
vanilla
ice cream
, to serve
Back to recipe
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