Sticky Toffee Pudding with Warm Toffee Sauce

Shopping list

• 200 g pitted dates — chopped

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• 250 ml boiling water

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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 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 dark brown soft sugar — for sauce

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• 50 g unsalted butter — for sauce

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• 150 ml double cream — for sauce

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Step by step

1. 1

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

2. 2

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

3. 3

   In a large mixing bowl, cream together 75g butter and 150g light brown sugar until light and fluffy.

4. 4

   Gradually beat in the eggs, then fold in the self-raising flour and vanilla extract.

5. 5

   Stir in the soaked dates along with all the soaking liquid until evenly combined.

6. 6

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

7. 7

   While the pudding bakes, make the toffee sauce: place 100g dark brown sugar, 50g butter and the double cream in a small saucepan over medium heat. Stir until the butter melts and the sugar dissolves, then simmer gently for 3– 4 minutes until thickened slightly.

8. 8

   Once the pudding is baked, poke holes all over the surface with a skewer and pour half the warm toffee sauce over the top, allowing it to soak in.

9. 9

   Cut into squares and serve warm with the remaining toffee sauce drizzled over, alongside vanilla ice cream or custard if desired.