Sticky toffee pudding
About £0.74 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Plain flour180g
- Butter150g
- Caster sugar250g
- Eggs2
- Milk100ml
- Double cream300ml
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Heat the oven to 180°C and grease a baking dish. Chop 200g dates if you have them and soak in 150ml boiling water (or skip, it's still delish).
- Beat 75g butter with 100g of the sugar (250g), then beat in the eggs (2). Fold in the flour (180g) with 2 teaspoons of baking powder, the milk (100ml) and the dates.
- Bake until risen and springy (30 min).
- Meanwhile melt the rest of the butter (150g) and sugar with 200ml of the cream (300ml). Bubble until it's a dark toffee sauce (5 min).
- Pour half the sauce over the hot pudding. Serve with the rest of the sauce and the rest of the cream.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.