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Sticky toffee pudding
- 225 g fresh dates, stoned
- 1 teaspoon bicarbonate of soda
- 85 g unsalted butter, softened
- 170 g caster sugar
- 2 large free-range eggs
- 170 g self-raising flour
- teaspoon ground mixed spice
- teaspoon ground cinnamon
- 2 tablespoons Ovaltine
- 2 tablespoons natural yoghurt
- 115 g unsalted butter
- 115 g light muscovado sugar
- 140 ml double cream
Directions:View on Jamie Oliver
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