Sticky Toffee Pudding
Serves: 6–8
Preparation time: 20 minutes
Cooking time: 30–35 minutes
Preparation time: 20 minutes
Cooking time: 30–35 minutes
Ingredients
For the sponge:
175g stoned Medjool dates, chopped
1 tsp bicarbonate of soda
300ml boiling water
85g unsalted butter, softened
140g caster sugar (or soft light brown sugar)
2 large eggs
200g self-raising flour
1 tsp vanilla extract
175g stoned Medjool dates, chopped
1 tsp bicarbonate of soda
300ml boiling water
85g unsalted butter, softened
140g caster sugar (or soft light brown sugar)
2 large eggs
200g self-raising flour
1 tsp vanilla extract
For the toffee sauce:
100g unsalted butter
100g light muscovado sugar
150ml double cream
100g unsalted butter
100g light muscovado sugar
150ml double cream
Instructions
- Prepare the dates: place the chopped dates in a bowl, sprinkle over the bicarbonate of soda, and pour on the boiling water. Stir and set aside for 10 minutes
- Make the sponge: preheat the oven to 180°C / 160°C fan / Gas 4. Grease and line a 20 x 30cm baking dish. Cream together the butter and sugar until pale and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Fold in the flour gently, followed by the soaked dates and their liquid
- Bake: pour the mixture into the prepared dish and bake for 30–35 minutes, or until a skewer inserted in the centre comes out clean
- Prepare the sauce: while the sponge is baking, melt the butter, sugar and cream together in a saucepan over low heat. Stir until smooth, then simmer gently for 2–3 minutes
- Serve: cut the sponge into squares and pour over plenty of warm toffee sauce. Serve with vanilla ice cream, custard, or clotted cream
