Cooking up a storm in Room 20

On Wednesday 4^th December it was Room 20’s first cooking session. We made a mouth-watering Sticky Date Pudding, with luscious sticky toffee sauce on top. With Mrs Stanley acting as our Master-Chef and a ‘busy’ Mr. Petch (who looked out of place in the kitchen), the pudding couldn’t have turned out better! Mrs Stanley is a splendid cook with talent like no other. I dislike dates, but in this luscious Pudding, they are like no other. It’s just like a cupcake, but much better, especially with the scrumptious toffee sauce!

 Sound delicious doesn’t it? Well make it yourself and try it out…

One Batch (makes 12)	Two Batches (makes 24)
250g Dates (1cup), Fresh or Dried 1 Cup Boiling Hot Water 1 Tsp Bicarbonate of Soda 125g Butter, Softened 1 Cup Brown Sugar 1 Tsp Vanilla 3 Free Range Eggs 1 ¾ Cups Self Raising Flour	500g Dates (2cup), Fresh or Dried 2 Cup Boiling Hot Water 2 Tsp Bicarbonate of Soda 250g Butter, Softened 2 Cup Brown Sugar 2 Tsp Vanilla 6 Free Range Eggs 3 ½ Cups Self Raising Flour

 Steps-

1. Remove pips and chop dates and put in bowl. Add the boiling water to it and Bicarb of soda, mix with a spoon and set aside to cool slightly.
2. On another bowl mix butter with brown sugar and vanilla until creamy.
3. Add eggs one by one to the butter and sugar mixture then add the date mixture and SR flour. Keep mixing
4. Evenly put the mixture on the tray if one batch 12 and 2 batch 24 and put in oven. 180 degrees and for 30 minutes.
5. Then add the sticky toffee sauce on top, serve and enjoy!

Sticky Toffee Sauce Recipe:

One Batch	Two Batches
1 Cup Brown Sugar 300ml Thickened Cream ½ Teaspoon Vanilla Essence 60g Butter	2 Cups Brown Sugar 600ml Thickened Cream 1 Teaspoon Vanilla Essence 120g Butter

Steps: Put all ingredients in a good quality pot on the stove, stir and boil for 5 minutes

- Intisar

Cooking from Room20