Sticky toffee pudding
A soft, dark sponge made with soaked dates and black treacle, soaked in buttery toffee sauce and served warm with more sauce.
Method
- 1
Put the chopped dates in a heatproof bowl, pour over the boiling water and stir in the bicarbonate of soda. Leave to soak.
- 2
Heat the oven to 180°C. Butter the tin and line the base with baking paper.
- 3
Beat the butter and sugar together until light and fluffy.
- 4
Beat in the eggs one at a time, then the treacle and vanilla.
- 5
Fold in the flour until just combined.
- 6
Mash the dates into their soaking liquid with a fork, then stir the whole lot into the batter. It will be quite loose.
- 7
Pour into the tin and bake until risen and firm, and a skewer in the centre comes out clean.
- 8
Meanwhile, for the sauce, put the butter, sugar and half the cream in a saucepan over low heat and stir until the sugar dissolves.
- 9
Turn up the heat and let it bubble, stirring, until it turns a deep toffee colour.
- 10
Take the pan off the heat and stir in the rest of the cream and the salt.
- 11
Prick the hot pudding all over with a skewer, pour over a third of the sauce and leave it to soak in.
- 12
Cut into squares and serve warm with the remaining sauce poured over.
Notes
- The pudding and sauce both keep for 2 days in the fridge. Reheat portions in the microwave or covered in a low oven.
- Vanilla ice cream, custard or a spoonful of clotted cream all go well with it.
- Light brown sugar gives a milder, caramel flavour if you find the dark version too strong.
Equipment
20 cm square baking tin, Baking paper, Heatproof bowl, Mixing bowl, Electric hand mixer, Medium saucepan, Skewer