Sticky toffee pudding
This classic pudding makes a comforting pud for the whole family all year round, particularly in the colder months
- Serves: 8 persons
- 200g dried dates, stoned and chopped
- 250ml (not too strong) black tea
- ½tsp bicarbonate of soda
- 85g unsalted butter, softened
- 175g golden caster sugar
- 2eggs, beaten
- 175g self-raising flour
- 1tsp mixed spice
- 100g light muscovado sugar
- 100g unsalted butter
- 142ml carton double cream
Step 1Heat the oven to 180C/fan 160C/gas 4. Put the dates and tea in a saucepan and bring to the boil. Cook for 3–4 minutes to soften the dates. Stir in the bicarbonate of soda.
Step 2Beat the butter and caster sugar together with electric beaters until pale and creamy, then beat in the egg, flour and mixed spice. Fold in the date mixture and pour into a buttered ovenproof dish or brownie tin.
Step 3Bake for 30–35 minutes or until the top is just firm to touch. Meanwhile, make the sauce by putting the sugar, butter and cream in a pan over a low heat and simmer until the sugar has dissolved. Cook until the sauce is a lovely toffee colour. Cut the pudding into squares and serve with the warm sauce and a scoop of vanilla ice cream.