Food & drink

Sticky Toffee Pudding

Winter Warmers | Best Western Glasgow South Eglinton Arms Hotel | Chef Ian McAdams

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220g butter | 700g dark soft brown sugar | 12 tbsp. golden syrup (140g)

8 eggs | 800g self-raising flour | 800g dates | 1,100ml boiling water

4 tbsp. bicarbonate of soda | 4 tbsp. vanilla extract

Cream the butter and brown sugar together.
Slowly add the golden syrup, then the eggs and lastly the self-raising flour.
Separately, blend the dates with the boiling water and add the bicarbonate of soda and vanilla extract.
Add the two mixes together, pour the mixture into a backing tin and bake at 165°c for 35 – 40 minutes.

Eglinton Arms Chefs

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