Sticky Toffee Pudding with Butterscotch Sauce
Such a satisfying treat and loved by everyone, this pudding is easy to make and the yogurt makes it very moist and sticky.
For the pudding.
For the sauce.
Soak the dates in the boiling water with the bicarbonate of soda for 10 minutes. Mash them with a fork to break them up. Preheat the oven to 180C, Gas mark 4, fan 160C. Grease a loaf tin with butter. Cream the softened butter with the sugars until smooth and then beat in the eggs followed by the yogurt and date mixture. Sieve the flour and fold into the mix. Pour into the buttered tin and bake for around 30-35 minutes or until a skewer comes out clean. Allow the loaf to rest for a few minutes before turning out onto warm serving plate.
To make the sauce heat the cream, sugar and butter together over a medium heat, stirring until smooth. Remove from the heat and allow to cool for a few minutes. Stir in the yogurt. Pour half over the cake and put the rest in a warm jug.
Top with more Tims Dairy Greek Style Natural yogurt to cut through the sweetness for the ultimate in comfort food!Print