Sticky Toffee Pudding

Method

1. 01

   Soften the dates

   Put the 225 g dates in a bowl with the 275 ml boiling water and 5 g bicarbonate of soda. Leave for 15 minutes, then mash with a fork into a rough thick paste with some small date pieces remaining.

   

2. 02

   Prepare the tin and oven

   Heat the oven to 180°C. Line the base of a 20 cm square or round cake tin with baking paper and lightly grease the sides so the soft sponge releases cleanly.

   

3. 03

   Cream butter and sugar

   Beat the 110 g softened butter with the 175 g light brown sugar for 3 minutes until lighter and creamy. Add the 200 g beaten egg gradually in 4 additions, mixing well after each.

   

4. 04

   Fold the batter together

   Fold in the 225 g self-raising flour and 2 g salt just until no dry streaks remain. Fold in the date mixture and 5 ml vanilla only until evenly distributed; avoid beating after the flour goes in.

   

5. 05

   Bake the sponge

   Spread the batter in the prepared tin and bake at 180°C for 35–40 minutes, until the centre springs back lightly and a skewer comes out with moist crumbs but no raw batter.

   

6. 06

   Cook the toffee sauce

   While the sponge bakes, melt the 125 g butter with the 175 g muscovado sugar over medium-low heat. Stir in the 200 ml cream and simmer gently for 5–6 minutes until glossy, smooth and slightly thickened.

   

7. 07

   Soak and rest before serving

   Poke the warm sponge all over with a skewer and pour about 150 ml of the hot toffee sauce slowly across the surface. Rest for 10 minutes so it absorbs, then cut into 8 portions and serve with the remaining warm sauce.