Sticky Toffee Pudding
Prep time: 40 mins | Serves: 6
Ingredients:
• 200 g dates, pitted
• 250 ml boiling water
• 5 g bicarbonate of soda
• 125 g unsalted butter, softened
• 75g light brown sugar
• 75g dark brown sugar
• 2 eggs
• 180 g self-raising flour
• 5 ml vanilla extract
• 1 g salt
For the toffee sauce:
• 75g light brown sugar
• 75g dark brown sugar
• 300 ml double cream
• 50 g unsalted butter
Method
1. Preheat oven to 180°C. Grease pudding moulds & set aside.
2. Put the dates in a heatproof bowl, pour over the boiling water, and stir in the bicarbonate of soda and vanilla. Let stand 10 minutes to soften.
3. In a large bowl, cream butter and 150 g of the brown sugar until light and fluffy. Beat in eggs, one at a time.
4. Add the date mixture to the batter, sift in the flour and salt, then fold gently until just combined. Pour into the prepared moulds and bake for 10-15, until a skewer comes out clean.
5. For the toffee sauce, melt butter in a small pan, add the remaining 150 g brown sugar and the cream. Simmer 3–5 minutes until smooth and glossy, then spoon over warm pudding and serve.
