Sticky Toffee Pudding
A delicious and decadent lactose free dessert everyone can enjoy thanks to Clover Nolac
Serves: 3-4
Preparation time: 20 minutes
Ingredients:
- 225g medjool dates, finely chopped
- 175ml boiling water
- 1 tsp bicarbonate of soda
- 1tsp vanilla essence
- 175ml self-raising flour
- 2 eggs
- 85g margarine, softened
- 140g brown sugar
- 100ml Clover Nolac Full cream fresh milk
- For the sauce
- 150g brown sugar
- 50g margarine
- 100ml Clover Nolac full cream fresh milk
How To Make Sticky Toffee Pudding
- Preheat oven to 180C. Place the chopped dates into bowl and pour over the boiling water.
- Sprinkle over the bicarbonate of soda and allow to sit for a few minutes.
- Beat the margarine and sugar together until creamy then add the eggs one at time, beating well between additions.
- Fold in the flour and Nolac milk, being careful not to overbeat. Fold in the date mixture.
- Place into a greased baking dish or ramekins and bake for 20-25 minutes until risen and firm.
- To make the sauce, combine the brown sugar, margarine and Nolac milk in a saucepan.
- Bring to a boil until the sugar has melted and slightly reduced. Serve the baked pudding drizzled with the sauce.