Our Sticky Toffee Recipe

Our Sticky toffee pudding has been a firm favourite at every pub we’ve run, so of course It was going to become a staple on the Pheasants menu. Fancy making it at home?

Ingredients:

** makes 8 – 10 portions **

350 self raising flour
350 dates
350 castor sugar
100 butter
4 eggs
2tbsp vanilla paste
2tsp bicarb
600ml water

Method:

  1. Bring dates and water to the boil, turn your heat down and allow to simmer for 5 mins
  2. Sieve the flour and bicarb together
  3. Using an electric mixer, cream butter, vanilla paste and sugar together until light and fluffy, gradually add the eggs to make a smooth mixture
  4. Lightly blend the dates and water, ensure you leave the mixture at chunky consistency
  5. Add dates to your batter mixture and whisk
  6. Add flour mix whisk in thoroughly and quickly
  7. Pour into a lined baking tray and bake at 190c for 35mins