Sticky Toffee Pudding with Toffee Sauce

A soft date-rich sponge drenched in a warm, glossy toffee sauce.

Ingredients

• 175g (6 oz) stoned dates, chopped
• 275ml (10 fl oz) boiling water
• 1 teaspoon bicarbonate of soda
• 50g (2 oz) soft butter
• 175g (6 oz) caster sugar
• 2 large eggs
• 175g (6 oz) self-raising flour
• 1 teaspoon vanilla extract

For the toffee sauce: 110g (4 oz) butter

• 175g (6 oz) soft dark brown sugar
• 150ml (5 fl oz) double cream

Directions

1. Pre-heat the oven to 180C (gas mark 4) and butter a baking dish. Put the dates in a bowl, pour over the boiling water, stir in the bicarbonate of soda and leave to soften for a few minutes.
2. Cream the butter and sugar together, then beat in the eggs one at a time. Fold in the flour and vanilla, then stir in the dates and their liquid to make a loose batter.
3. Pour into the dish and bake for about 35-40 minutes until risen and firm to the touch.
4. Make the sauce: put the butter, brown sugar and cream into a saucepan and heat gently, stirring, until melted, smooth and glossy.
5. As soon as the pudding comes out of the oven, pour over some of the warm sauce so it soaks in.
6. Serve hot with the remaining toffee sauce and cream or vanilla ice cream.

Notes

Based on Delia Smith’s Sticky Toffee Pudding; softening the dates with bicarbonate of soda keeps the sponge moist.