British & Irish

Sticky Toffee Pudding

Name: Sticky Toffee Pudding
Total time: 60 min
Yield: 2 servings
Cuisine: British & Irish
Ingredients: For sponge: 200g pitted dates (chopped); 1 tsp bicarbonate of soda; 200ml boiling water; 75g unsalted butter (softened); 150g dark muscovado sugar; 2 large eggs; 175g self-raising flour. For sauce: 150g dark muscovado sugar; 50g butter; 150ml double cream

Moist dark sponge packed with soft dates and drenched in a hot, buttery toffee sauce — possibly Britain's most beloved dessert, and rightly so.

60 minutes

Serves 2

Dessert

Contains common allergens

Egg Dairy Wheat

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Instructions

6 steps

1
Soften the dates: Place the chopped dates and bicarbonate of soda in a heatproof bowl. Pour over the boiling water and leave to stand for 10 minutes until mushy.

2
Cream butter and sugar: Preheat oven to 180°C (350°F). Grease and line a 20cm square baking tin. In a large bowl, beat the softened butter and dark muscovado sugar together until pale and fluffy.
3
Mix the batter: Gradually beat in the eggs, one at a time. Gently fold in the self-raising flour. Finally, stir in the date mixture (including the liquid) until thoroughly combined. The batter will be quite runny.
4
Bake the sponge: Pour the batter into the prepared tin and bake for 35-40 minutes until springy to the touch and a skewer inserted comes out clean.
5
Make the toffee sauce: While the sponge bakes, put the sugar, butter, and half the double cream into a saucepan over medium heat. Bring to a boil, stirring constantly, then simmer for 2-3 minutes until rich and dark. Remove from heat and stir in the remaining cream.
6
Serve: While the sponge is still hot, poke holes in it with a skewer and pour half the hot toffee sauce over the top. Cut into squares and serve with the remaining sauce and vanilla ice cream.

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