Sticky Toffee Pudding

Sticky Toffee Pudding

40 min bake, 180°C, 33x23cm tin

Ingredients

Makes ~16 squares

Medjool dates    265g
boiling water    450g
bicarbonate      6g
unsalted butter  100g
dark brown sugar 120g
light brown sugar 100g
eggs             3
self-raising flour 210g

Toffee sauce
unsalted butter  250g
dark brown sugar 75g
light brown sugar 100g
black treacle    20g
double cream     315g

Medjool dates only. Standard dried dates are too dry and not caramel-flavoured enough.
The treacle in the sauce adds depth. Don’t swap it out.

Recipe

1. Pit and roughly chop the dates. Put in a bowl with the bicarbonate of soda, pour over the boiling water, and leave for 10-15 minutes. Tip into a blender and blend to a smooth paste. Set aside.

2. Heat the oven to 180°C. Grease and line the tin.

3. Beat the butter and both sugars for 4-5 minutes until pale and fluffy.

Paddle attachment, low to medium.

4. Add the eggs one at a time, mixing between each. Fold in the flour until just combined. Fold in the date paste.

5. Pour into the tin and bake for 35-40 minutes until a skewer comes out clean.

6. While it bakes, make the toffee sauce. Put everything in a saucepan over medium heat and stir until smooth and glossy. A few minutes is enough.

7. As soon as the cake comes out, prick all over with a skewer. Pour half the sauce over straight away and leave to soak in.

8. Serve warm with the rest of the sauce poured over each slice.