Sticky Toffee Pudding
Ingredients:
Dates
1,440 kg
stoneless
Water
2,2 kg
for dates
Caster sugar
1,440
Butter unsalted
400 gr
Eggs large
16
Vanilla
1 tbls
Spelt flour
1,440 kg
Baking powder
30 gr
Soda bicarbonate
8 tsp
Preparation mode:
- Boil dates, cool down and blitz
- Cream butter and sugar
- Add dry ingredients
- Add blitzed dates
- Pipe in to ready moulds or muffin cases
- Bake at 180C for 20 min
- Cool down, cover, label, refrigerate or freeze