May Recipe

Kenmare Bay Hotel

 Sticky Toffee Pudding Recipe




300 ml water

175 g stoned dates, coarsely chopped

1 teaspoon bicarbonate of soda

1 teaspoon vanilla extract

50g butter

175 g caster sugar

2 eggs

225 g plain flour

1 teaspoon baking powder

150 ml whipped cream to serve


For sauce:

300 ml double cream

225 g dark muscovado sugar

100 g butter




1.      Pre-heat oven to 180 C/350 F

2.      Put water, dates, bicarbonate of soda & vanilla extract into a pan & bring to boil

3.      Cream butter & sugar together until pale & fluffy. Beat in eggs one at a time, adding a tablespoon of flour with second egg if mixture looks as if it is about to curdle. Sift remaining flour with baking powder & gently fold in.

4.      Bring date mixture back to boil. Slowly beat liquid into the creamed mixture to make smooth batter

5.      Stir in dates. Bake for 30 minutes


For Toffee Sauce:

            Put cream, sugar & butter into a pan and leave over low heat until sugar has melted


Serve with Ice cream & Toffee Sauce & Enjoy!!!

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