Prue Leith showcased her delicious sticky toffee puddings with tuile triangles and creme anglaise for today’s technical challenge on The Great British Bake Off.
The ingredients are: 115g soft pitted dates, roughly chopped, 140ml boiling water, ½ tsp bicarbonate of soda, 45g unsalted butter, plus extra for greasing, 45g caster sugar, 45g dark muscovado sugar, 1 large egg and 100g self-raising flour, plus extra for dusting.
For the toffee sauce: 100g caster sugar, 100ml double cream, 50g unsalted butter and ½ tsp vanilla extract.
See recipes by Prue in her book titled: Prue: My All-time Favourite Recipes
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