The ULTIMATE Sticky Toffee Pudding!
Join Jemma this week as she prepares a mammoth portion of her version of an absolute classic dessert, Sticky Toffee Pudding, for the entire Crumbs and Doilies Team in the lead up to our annual Christmas Party. We want to thank you sincerely for all of your unconditional support this year. The channel, the bakery and our store wouldn't be where it is without all of you. Thank you! We can't wait to keep bringing you more greatness in 2024. Big Love, Team Crumbs and Doilies & Cupcake Jemma xo
This amount will comfortably feed 6 people using an 8x5in tin.
Toffee Sauce
175g Butter
100g Caster sugar
75g Dark Muscovado Sugar
210g Double Cream
Pinch Of Salt
Sticky Toffee Sponge
175g Dates, Stones Removed and Chopped
1 tsp Bicarbonate Of Soda
300g Boiling Water
60g Soft Butter
80g Caster Sugar
80g Dark Muscovado Sugar
2 Eggs, Beaten
1 tsp Vanilla Extract
175g Plain Flour
1 tsp Baking Powder
¼ tsp Sea Salt
Pinch Of Cloves
2 tsp Ground Ginger
75g Pecans, Chopped
50g Stem Ginger, Drained and Finely Chopped
Serving Suggestion: We love Custard or Ice Cream, or both!
This amount will comfortably feed 6 people using an 8x5in tin.
Toffee Sauce
175g Butter
100g Caster sugar
75g Dark Muscovado Sugar
210g Double Cream
Pinch Of Salt
Sticky Toffee Sponge
175g Dates, Stones Removed and Chopped
1 tsp Bicarbonate Of Soda
300g Boiling Water
60g Soft Butter
80g Caster Sugar
80g Dark Muscovado Sugar
2 Eggs, Beaten
1 tsp Vanilla Extract
175g Plain Flour
1 tsp Baking Powder
¼ tsp Sea Salt
Pinch Of Cloves
2 tsp Ground Ginger
75g Pecans, Chopped
50g Stem Ginger, Drained and Finely Chopped
Serving Suggestion: We love Custard or Ice Cream, or both!
