Sticky toffee pudding
DessertVegetarianComfortBaking
Sticky toffee pudding
A soft date sponge is drenched in a simple cream and brown sugar toffee sauce.
- Prep
- 20 min
- Cook
- 40 min
- Serves
- 8
- Level
- Easy
Gather
Ingredients
- 200 gpitted dates, chopped
- 200 mlboiling water
- 1 tspbicarbonate of soda
- 150 gbutter, softened, divided
- 250 glight brown sugar, divided
- 2medium eggs
- 175 gself-raising flour
- 1 tspvanilla extract
- 200 mldouble cream
Make
Method
- 1.
Heat the oven to 160°C fan. Line the baking dish with baking paper.
- 2.
Pour the boiling water over the dates, stir in the bicarbonate of soda and leave for 10 minutes, then mash lightly.
10 minutes - 3.
Beat 75 g butter with 100 g sugar until creamy. Beat in the eggs one at a time, then fold in the flour, vanilla and date mixture.
5 minutes - 4.
Spoon into the dish and bake for 30–35 minutes until risen and a skewer inserted into the centre comes out clean.
35 minutes - 5.
Meanwhile, gently heat the remaining butter and sugar with the cream in a saucepan. Once smooth, simmer for 3 minutes, stirring.
5 minutes - 6.
Prick the warm sponge with a skewer and pour over half the sauce. Serve with the remaining sauce.
2 minutes