Sticky Toffee Pudding

A moist date sponge drenched in hot, buttery toffee sauce. The ultimate British pudding.

Ingredients

• 200 g pitted dates, chopped
• 250 ml boiling water
• 1 tsp bicarbonate of soda
• 75 g butter, softened
• 175 g dark brown sugar
• 2 eggs
• 175 g self-raising flour
• 1 tsp vanilla extract
• 150 g dark brown sugar, for the sauce
• 100 g butter, for the sauce
• 150 ml double cream, for the sauce

Method

1. Heat the oven to 180°C (160°C fan) and grease a 20 cm square tin. Soak the dates in the boiling water with the bicarbonate of soda for 10 minutes.
2. Cream the butter and sugar, then beat in the eggs and vanilla. Fold in the flour, then the dates with their liquid.
3. Pour into the tin and bake for 35 minutes until risen and springy.
4. Meanwhile, heat the sauce ingredients in a pan, stirring until smooth, and simmer for 3 minutes.
5. Pour half the sauce over the warm pudding and serve the rest alongside.