This is a great sticky toffee pudding recipe-the perfect winter warmer!. Buy Medjool dates if you can, they have a lovely natural toffee flavour and sticky texture.
Ingredients:
- 200g dates, stoned and chopped
- 250ml black tea, not too strong
- ½ tsp bicarbonate soda
- 85g unsalted butter, softened
- 175g golden caster sugar
- 2 eggs, beaten
- 175g self raising flour
- 1 tsp mixed spice
Toffee sauce:
- 100g light muscovado sugar
- 100g unsalted butter
- 142ml double cream
Method:
Heat oven to 180ºC/fan oven 160ºC. Put the dates and tea in a saucepan and bring to the boil. Cook for 3-4 minutes to soften the dates. Stir in the bicarbonate soda.
Beat the butter and caster sugar together with electric beaters until pale and creamy, then beat in the egg, flour and mixed spiced. Fold in the date mixture and pour into a buttered ovenproof dish or brownie tin.
Bake for 30-35 minutes or until the top is just firm to touch. Meanwhile, make the sauce by putting the sugar, butter and cream in a pan over a low heat and simmer until the sugar has dissolved. Cook until the sauce is a lovely toffee colour. Cut the pudding into squares and serve with the warm sauce and a scoop of vanilla ice cream
Bake for 30-35 minutes or until the top is just firm to touch. Meanwhile, make the sauce by putting the sugar, butter and cream in a pan over a low heat and simmer until the sugar has dissolved. Cook until the sauce is a lovely toffee colour. Cut the pudding into squares and serve with the warm sauce and a scoop of vanilla ice cream
