Sticky Toffee Pudding with Caramel Sauce

A light date sponge drenched in warm caramel toffee sauce and served with vanilla ice cream.

Ingredients

• 7 oz (200 g) Medjool dates, pitted and chopped
• 1 cup (240 ml) boiling water
• 1 teaspoon baking soda
• 1/4 cup (55 g) unsalted butter, softened
• 2/3 cup (150 g) dark brown sugar
• 2 large eggs
• 1 1/4 cups (175 g) self-rising flour
• 1 teaspoon vanilla extract
• For the toffee sauce: 1 cup (200 g) dark brown sugar
• For the toffee sauce: 1/2 cup (115 g) unsalted butter
• For the toffee sauce: 1 cup (240 ml) heavy cream
• Pinch of sea salt
• Vanilla ice cream, to serve

Directions

1. Soak the chopped dates in the boiling water with the baking soda for 10 minutes, then blend or mash to a smooth paste.
2. Cream the butter and brown sugar until light, then beat in the eggs one at a time. Stir in the vanilla.
3. Fold in the flour, then stir in the date mixture until you have a loose batter.
4. Divide among six greased ramekins (or a baking dish) and bake at 350°F (175°C) for 20-25 minutes, until risen and springy.
5. For the sauce, gently melt the brown sugar and butter together, then stir in the cream and a pinch of salt. Simmer 2-3 minutes until smooth and glossy.
6. Pierce the warm puddings, pour over some sauce so it soaks in, then turn out. Serve with extra warm sauce and a scoop of vanilla ice cream.

Notes

Adapted from Gordon Ramsay’s Sticky Toffee Pudding.