Sticky toffee pudding

Name: Sticky toffee pudding
Total time: 1 h
Cuisine: British
Ingredients: 200g dried dates, stoned and chopped; 250ml boiling water; 1 tsp bicarbonate of soda; 75g butter, softened, for the sponge; 150g dark muscovado sugar, for the sponge; 2 eggs, large; 175g self-raising flour; 75g butter, for the sauce; 100g dark muscovado sugar, for the sauce; 200ml double cream, for the sauce

A soft date sponge under a glossy toffee sauce. Serve it hot with cream or custard.

Time1 hr
LevelEasy
Costabout £0.93 a head
Oven180°C (160°C fan)

6 servings

Ingredients

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200 gdried datesstoned and chopped
250 mlboiling water
1 tspbicarbonate of soda
75 gbuttersoftened, for the sponge
150 gdark muscovado sugarfor the sponge
2eggslarge
175 gself-raising flour
75 gbutterfor the sauce
100 gdark muscovado sugarfor the sauce
200 mldouble creamfor the sauce

Method

1
Heat the oven to 180°C (160°C fan). Butter a 20cm (8 in) square baking dish.
2
Pour the boiling water over the dates and bicarbonate of soda. Leave for 10 minutes, then blitz roughly.
10 min
3
Beat the soft butter and sugar together. Beat in the eggs one at a time, then fold in the flour and the date mixture.
4
Pour into the dish and bake for 35 minutes until risen and springy to the touch.
35 min
5
For the sauce, melt the butter, sugar and cream together in a pan and simmer for 3 minutes.
3 min
6
Pour half the sauce over the hot pudding and serve the rest on the side.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.