Sticky Toffee Pudding

Shopping list

• 175 g pitted dates — chopped

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• 200 ml boiling water

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• 1 tsp bicarbonate of soda

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• 50 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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• 150 ml double cream — for sauce

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• 100 g dark brown soft sugar — for sauce

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• 50 g unsalted butter — for sauce

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Step by step

1. 1

   Preheat the oven to 180°C (160°C fan). Grease a 20cm square baking tin and line 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 light brown sugar until light and fluffy.

4. 4

   Gradually beat in the eggs, adding a spoonful of flour if the mixture starts to curdle.

5. 5

   Fold in the remaining flour and vanilla extract.

6. 6

   Mash the soaked dates lightly with a fork (they should be quite soft), then fold them and the soaking liquid into the cake batter.

7. 7

   Pour the batter into the prepared tin and smooth the top. Bake for 30– 35 minutes until risen and a skewer inserted into the centre comes out clean.

8. 8

   While the pudding bakes, make the toffee sauce: place the cream, dark brown sugar and butter in a small saucepan over low heat. Stir until the sugar dissolves and the sauce is smooth and glossy. Simmer gently for 2 minutes.

9. 9

   When the pudding is baked, remove from the oven and prick all over with a skewer. Pour half the warm toffee sauce over the pudding, letting it soak in.

10. 10

    Serve warm squares of pudding with the remaining toffee sauce and vanilla ice cream or double cream.