Sticky Toffee Pudding with Butterscotch Sauce

Shopping list

• 200 g pitted dates — chopped

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• 250 ml water — boiling

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• 1 tsp bicarbonate of soda

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• 75 g unsalted butter — softened, plus extra for greasing

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• 150 g light brown soft sugar

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• 2 piece large eggs — beaten

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• 175 g self-raising flour

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• 1 tsp vanilla extract

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• 100 g unsalted butter — for sauce

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• 150 g light brown soft sugar — for sauce

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• 200 ml double cream — for sauce

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Step by step

1. 1

   Preheat the oven to 180°C (160°C fan). Grease a 20 cm square baking tin and line the base with baking parchment.

2. 2

   Place the chopped dates in a heatproof bowl, pour over the boiling water and stir in the bicarbonate of soda. Leave to soak for 10 minutes.

3. 3

   In a large mixing bowl, beat together the softened butter and 150 g brown sugar until light and fluffy. Gradually add the beaten eggs, mixing well after each addition.

4. 4

   Fold in the self-raising flour and vanilla extract, then stir in the soaked dates along with all their liquid until just combined.

5. 5

   Pour the batter into the prepared tin and bake for 30– 35 minutes, or until a skewer inserted into the centre comes out clean.

6. 6

   Whilst the pudding bakes, make the butterscotch sauce: melt 100 g butter and 150 g brown sugar in a small saucepan over medium heat, stirring constantly.

7. 7

   Once the sugar has dissolved, add the double cream and bring to a gentle simmer. Cook for 2– 3 minutes until thickened slightly, then remove from the heat.

8. 8

   Cut the warm pudding into squares, pour over the hot butterscotch sauce and serve immediately with vanilla ice cream or extra cream.