Sticky Toffee Pudding

Serves: 8 | Prep Time: 20 mins | Cook Time: 35 mins

A classic British dessert featuring a soft, moist date sponge drenched in a rich sticky toffee sauce. Comforting, indulgent and perfect served warm with custard, cream or vanilla ice cream.

Ingredients

For the sponge

200g Pitted dates, roughly chopped
250ml Boiling water
1 tsp Bicarbonate of soda
75g Unsalted butter, softened
150g Soft light brown sugar
2 Medium eggs
175g Self-raising flour
1 tsp Vanilla extract

For the sticky toffee sauce

100g Unsalted butter
150g Soft light brown sugar
200ml Double cream
1 tsp Vanilla extract
Pinch of sea salt (optional)

Method

Preheat the oven to 180°C (160°C fan)/Gas Mark 4 and grease a 20cm square baking tin or ovenproof dish.
Place the chopped dates in a bowl and pour over the boiling water. Stir in the bicarbonate of soda and leave to soak for 10 minutes.
Beat the butter and brown sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Fold in the flour until combined.
Mash the softened dates lightly with a fork and stir the entire mixture, including the soaking liquid, into the batter.
Pour into the prepared tin and bake for 30-35 minutes, or until risen and a skewer inserted into the centre comes out clean.
Meanwhile, make the sauce by gently heating the butter, brown sugar and cream in a saucepan until melted and smooth. Stir in the vanilla and optional sea salt.
Once the pudding is baked, poke a few holes in the sponge and pour over half of the warm toffee sauce.
Leave to soak for 5 minutes before serving.
Cut into portions and serve warm with the remaining sauce poured generously over the top.