Sticky toffee pudding
Sticky toffee pudding is the ultimate comfort food! This pud is a rich, moist cake made studded with soft dates which is drenched in toffee sauce at the end of cooking. No pub lunch or Sunday roast is complete without a large helping of it to finish the meal.
Smother it in cream, ice cream or custard, with extra toffee sauce for good measure.
Cook time: 30-40 mins
- 170g dates, stones removed and roughly chopped
- 1 tsp bicarbonate of soda
- 55g butter, softened
- 170g caster sugar
- 2 large free range eggs
- 170g self-raising flour, sifted
- 1/2½tsp vanilla essence
- 200g soft light brown sugar (roughly 40g a slice)
For the sauce:
- 6 tbsp double cream
- 125g butter
- 1 tsp salt
- 125g butter, chilled and cut into 1cm cubes
- 1/2 tsp vanilla essence
- beaten free range egg yolk, for brushing
- Place the dates in a saucepan with 284ml cold water. Bring to the boil then remove from the heat and stir in the bicarbonate of soda. Leave to stand for 20 minutes.
- Preheat the oven to 180˚C. Grease and line the base of either an 18cm square loose-bottomed tin or a 20cm spring-form round tin.
- Cream the butter and sugar together. Beat in the eggs one at a time. Fold in the flour then stir in the dates and their liquid and the vanilla essence.
- Pour the mixture into the prepared tin and bake for 30-40 minutes until golden and springy when gently pressed in the centre.
- For the sauce mix the sugar, cream, butter and vanilla together in saucepan. Bring to the boil and simmer for 3 minutes, stirring occasionally.
- Pour a little sauce over the pudding then put it back in the oven for a few minutes until golden brown. Serve the pudding drizzled with the remaining sauce.
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