Name: Chai-spiced Sticky Toffee Pudding
Yield: 6-8
Ingredients: INGREDIENTS; 100g/3½oz salted butter, softened, plus extra for greasing; 1 chai teabag; 165ml/5½fl oz boiling water; 165g/5¾ oz pitted Medjool dates, finely chopped; 1 tsp bicarbonate of soda; 1 tsp vanilla extract; 150g/5½oz dark muscovado sugar; 2 large eggs; 2 tbsp golden syrup; 175g/6oz self-raising flour; 1 tsp ground cinnamon; ½ tsp ground ginger; 5 tbsp whole milk; For the toffee sauce; 225g/8oz dark muscovado sugar; 1 tbsp golden syrup; 100g/3½oz salted butter; 200ml/7fl oz double cream; Ice cream or custard to serve

VMG Recipes