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Steph's Packed Lunch (@Packedlunchc4)
Ingredients
  • 250g dried pitted dates, chopped
  • 1tsp bicarbonate of soda
  • 350g boiling water
  • 60g unsalted butter, soft at room temperature, plus extra for greasing
  • 250g light brown muscovado sugar
  • 2 large free-range eggs
  • 1 vanilla pod, seeds removed
  • 300g self-raising flour
  • ½ tsp fine salt
  • Ingredients for the sticky toffee sauce-
  • 340g unsalted butter
  • 450g dark brown muscovado sugar
  • 300g whipping cream
  • subheading: To serve-:
  • Double cream, or ice cream, or custard!
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