Sticky Toffee Pudding

A classic British dessert featuring tender date sponge and a rich toffee sauce. Best enjoyed warm with ice cream or cream.

Ingredients

• 225 g Medjool dates
• 175 ml Boiling water
• 1 tsp Vanilla extract
• 175 g Self-raising flour
• 1 tsp Bicarbonate of soda
• 2 pcs Eggs
• 85 g Butter
• 140 g Caster sugar
• 2 tbsp Black treacle
• 100 ml Milk
• 175 g Muscovado sugar
• 50 g Butter
• 225 ml Double cream
• 1 tbsp Black treacle
• 1 pcs Ice cream

Instructions

1. Stone the dates and chop finely. Place in a bowl and pour over boiling water. Leave for 30 minutes to soften and soak thoroughly. Lightly mash with a fork and stir in the vanilla extract. Butter and flour seven small pudding moulds (200 ml each) and arrange on a baking tray.
2. Preheat the oven to 180°C (160°C fan). In a separate bowl, mix together the flour and bicarbonate of soda. In another bowl, beat the eggs. In a large bowl, beat the butter and caster sugar for 2–3 minutes until light and creamy. Gradually add the eggs, beating well after each addition. Add the black treacle. Carefully alternate adding the flour and milk: first a third of the flour, then half the milk, then flour again, then milk. Use a metal spoon and fold gently without overmixing.
3. Fold the soaked dates into the batter and mix gently. The mixture may look slightly uneven and will have the consistency of soft, thick batter. Divide equally between the prepared moulds.
4. Place the moulds in the oven and bake for 20–25 minutes until risen and set.
5. While the puddings are baking, prepare the sauce. In a medium saucepan, combine the muscovado sugar, butter and half the cream. Heat over a medium heat, stirring constantly, until the sugar has completely dissolved. Add the black treacle, increase the heat and let the sauce bubble for 2–3 minutes until it turns a rich toffee colour, stirring occasionally to prevent burning. Remove from the heat and stir in the remaining cream.
6. Turn out the puddings from the oven. Allow to cool in the moulds for 5 minutes, then run a knife around the edges and carefully turn out onto plates. Pour the sauce over and serve immediately, or leave for a day or two covered in sauce for extra stickiness. To do this, pour half the sauce into an ovenproof dish, place the turned-out puddings on top and pour over the remaining sauce. Cover loosely with foil.
7. Before serving, preheat the oven to 180°C (160°C fan). Place the puddings, still covered with foil, in the oven for 15–20 minutes until the sauce begins to bubble. Serve hot with ice cream, cream or crème brûlée as you prefer.