Sticky Toffee Pudding

Method

1. 1

   Prepare the dates and tin

   Heat the oven to 180°C (160°C fan) and grease and line a 20 cm square tin; pour boiling water over the dates and bicarbonate of soda and leave for 15 minutes until softened.

2. 2

   Mash the dates

   Mash the dates and soaking liquid with a fork for 1 minute until mostly smooth, with a few small pieces remaining.

3. 3

   Make the batter

   Beat the softened butter and 150 g sugar with an electric mixer on medium speed for 3 minutes until pale and fluffy, then beat in the eggs one at a time until combined.

4. 4

   Fold the batter

   Fold the flour and vanilla into the butter mixture until no dry flour remains, then fold in the mashed dates and liquid.

5. 5

   Bake the sponge

   Spread the batter evenly in the prepared tin and bake at 180°C (160°C fan) for 35 to 40 minutes, until risen and springy at the centre and a skewer comes out with a few moist crumbs.

6. 6

   Make the sauce

   Heat the sauce sugar, butter and cream in a saucepan over medium heat for 5 to 7 minutes, stirring, then simmer for 2 to 4 minutes until bubbling, smooth and thick enough to coat a spoon.

7. 7

   Soak the sponge

   Cool the sponge in its tin on a rack for 10 minutes until warm, prick it all over with a skewer, then pour over about half the warm sauce to soak in.

8. 8

   Serve the pudding

   Cut the sponge into 8 portions and serve warm with the remaining sauce, reheated over low heat for 1 to 2 minutes until pourable; serve with custard or vanilla ice cream if desired.

Tips

• Grease the tin before lining it so the baking paper stays in place.
• The sauce thickens as it cools. When reheating, stir in a little cream or water, a teaspoon at a time, until pourable.

Swaps

• Use light brown sugar instead of dark brown sugar for a milder toffee flavour.
• Serve with custard or vanilla ice cream.

Storing

Cover and refrigerate leftover pudding and sauce separately for up to 3 days. Reheat pudding portions covered until steaming hot, and warm the sauce gently on the hob, loosening it with a little cream or water if needed.