Publication-approved historical recipe

Sticky toffee pudding with pecans recipe

Name: Sticky toffee pudding with pecans recipe
Ingredients: 150 g seedless dates; 1 tbsp bicarbonate of soda; 150 g self-raising flour; 250 g brown sugar; 2 eggs; 50 g English butter; 150 g glucose syrup; 250 g brown sugar; 1 heaped tbsp black treacle; 4 tbsp double cream; 40 g pecan nuts, chopped

Historical recipe record without an accepted exact episode or contestant association.

Ingredients

150 g seedless dates
1 tbsp bicarbonate of soda
150 g self-raising flour
250 g brown sugar
2 eggs
50 g English butter
150 g glucose syrup
250 g brown sugar
1 heaped tbsp black treacle
4 tbsp double cream
40 g pecan nuts, chopped

Method

Heat the oven to 180°C (gas 4) and prepare a cake tin.
Put the dates and bicarbonate of soda in a saucepan and add just enough water to cover them. Boil until the water has evaporated, then leave the dates to cool slightly.
Mix the flour, the first 250g portion of brown sugar and the eggs in a large bowl. Fold in the cooked dates, transfer the mixture to the tin and bake for 15–20 minutes, until the pudding springs back when lightly pressed.
For the sauce, put the butter, glucose syrup, the second 250g portion of brown sugar, black treacle, cream and chopped pecans in a saucepan. Heat until melted and combined, then simmer for about 15 minutes.
Pour the hot toffee and pecan sauce over the warm pudding and serve straight away.