A soft date sponge drenched in warm toffee sauce – one of Britain's most comforting traditional puddings.
Ingredients
Pudding
200g pitted dates, chopped
200ml boiling water
1 tsp bicarbonate of soda
75g butter, softened
150g dark brown sugar
2 eggs
175g self-raising flour
1 tsp vanilla extract
Toffee Sauce
100g butter
150g dark brown sugar
200ml double cream
1 tbsp black treacle
Instructions
1
Heat the oven to 180°C/160°C fan and grease a 20cm baking dish. Cover the dates with boiling water, stir in bicarbonate of soda and leave for 10 minutes.
2
Beat butter and sugar until creamy, then beat in the eggs and vanilla.
3
Fold in the flour, followed by the softened dates and soaking liquid.
4
Bake for 30–35 minutes until risen and a skewer comes out clean.
5
For the sauce, gently heat butter, sugar, cream and treacle until smooth, then simmer for 3–4 minutes. Serve the warm pudding generously covered with sauce.
Note
Serve with vanilla ice cream, custard or pouring cream. The pudding reheats very well.
Keywords:
sticky toffee pudding, British sticky toffee pudding, date pudding toffee sauce
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