Sticky Toffee Pudding

Ingredients

For the sponge:

• 225g pitted dates, chopped
• 200ml boiling water
• 1 tsp bicarbonate of soda
• 85g unsalted butter, softened
• 140g light muscovado sugar
• 2 large eggs
• 200g self-raising flour
• 1 tsp vanilla extract

For the toffee sauce:

• 200ml double cream
• 85g unsalted butter
• 140g light muscovado sugar
• 1 tbsp black treacle (optional, for richness)

Method

1. Prep the Dates

1. Preheat your oven to 180°C (160°C fan)/Gas Mark 4. Grease and line a deep 20cm square or round baking tin.
2. Place the chopped dates in a bowl and pour the boiling water over them. Stir in the bicarbonate of soda and let the mixture sit for 10 minutes to soften the dates.

2. Make the Sponge

1. Cream the butter and muscovado sugar together in a large bowl until light and fluffy.
2. Gradually beat in the eggs, one at a time, ensuring they are fully incorporated. If the mixture looks like it’s curdling, add a little of the flour.
3. Fold in the flour gently, followed by the soaked dates and their liquid. Stir in the vanilla extract.
4. Pour the batter into the prepared tin and smooth the top. Bake for 30–35 minutes or until a skewer inserted into the centre comes out clean.

3. Make the Toffee Sauce

1. While the sponge is baking, combine the double cream, butter, sugar, and black treacle (if using) in a saucepan.
2. Heat gently over a low-medium heat, stirring frequently, until the sugar dissolves and the mixture becomes a smooth, glossy sauce. Remove from the heat and set aside.

4. Serve the Pudding

1. Once baked, let the pudding cool for 5 minutes in the tin.
2. Poke a few small holes in the sponge with a skewer and pour about half of the toffee sauce over it, letting it soak in.
3. Serve warm, with extra toffee sauce drizzled on top and a scoop of vanilla ice cream or custard on the side.