Sticky Toffee Pudding

Ingredients

For the Sponge

100gDates (Chopped)
80mlHot Water
1tspBicardbonate of Soda
85gUnsalted Butter
140gLight Brown Soft Sugar
2Eggs
180gPlain White Flour
2tbspBlack Treacle

For the Toffee Sauce

175gLight Brown Soft Sugar
50gButter
200gDouble Cream
2tbspBlack Treacle

Method

  1. Preheat the oven to 180ºC (160ºC fan). Line a 20 cm square tin with non-stick baking parchment.
  2. Put the dates in a bowl with the hot water and bicarbonate of soda. Leave to soak.  
  3. In another bowl cream the butter and sugar together until pale and creamy. Add the eggs one at a time, mixing well after each one. Add the date mixture and mix well, then fold into the flour.
  4. Pour the mixture into the prepared tin and bake for 25-30 mins or until springy to the touch and a skewer comes out clean.  
  5. To make the sauce combine the sugar and butter in a small saucepan with half the cream. Gently bring to the boil over a medium heat and stir until the sugar has dissolved. Add in the treacle and let the mixture gently simmer for 1-2 mins until well co0mbined. Remove from the heat, and add in the remaining cream.
  6. To serve cut the warm pudding into portions, pour the toffee sauce over and serve.

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