Sticky Toffee Pudding with Bushmills Butterscotch Sauce

Evening Chronicle › February 20, 2004

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Summary

Serves 6-8 200 g (8 oz) fresh dates, stoned and finely chopped, 175 g (6 oz) self-raising flour, 1 tsp bicarbonate of soda, 1 tsp vanilla essence, 1 tbsp coffee essence, 100 ml (3 1/2 fl oz) milk, 85 g (3 oz) unsalted butter, 140 g (5 oz) sugar, 2 eggs, beaten just to break yolks, Vegetable oil, for greasing, Whipped cream, to serve

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Extract

Sticky Toffee Pudding with Bushmills Butterscotch Sauce

3 tbsp unsalted butter, 8 tbsp light golden brown sugar, 200 ml (7 fl...

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