Raisin/Sultana Sticky Loaf

Sticky Toffee pudding is an indulgence my family cannot partake in.

Most restaurants add nuts to their recipes, therefore, I came up with my own version which is guaranteed to have you wanting more. With raisins or sultanas as well …

‘If treacle and sticky toffee had a baby, this would be it!

Ingredients

• 200g Sultanas or raisins

• 200g Self rising flour

• Date syrup or Molasses 4Tbsp

• 50g butter

• 2 egg Whites

• 1tsp Bicarbonate of Soda

• 100ml fresh orange juice

• Pouring cream for serving

Method

• In a mixer blend the raisins/sultanas and orange juice.

• Whisk the eggs and butter

• Add the blended mixture, bicarbonate of soda,  flour and half the date syrup and mix into a batter.

• Bake at 160 degrees for 1 hour.

Since it is best served warm in a pan add cream and the rest of the syrup over a gentle heat and stir until well. Once it starts bubbling it will thicken pretty fast so take it off the heat and pour over your warm piece of pudding.

Tip: The remaining sauce can be left in the fridge and spread over toast or a scone as a treat.