Sticky Toffee Pudding
A rich date sponge cake drenched in warm toffee sauce.
Ingredients
- 200g dates, pitted and chopped
- 1 tsp bicarbonate of soda
- 250ml boiling water
- 80g butter, softened
- 150g sugar
- 2 eggs
- 200g self-raising flour
- 150g brown sugar
- 150ml double cream
- 50g butter (for sauce)
Method
Soak the dates in the boiling water with the bicarbonate of soda for 10 minutes, then blend until smooth.
Cream the butter and sugar, beat in the eggs, then fold in the flour and the date mixture.
Pour into a greased baking dish and bake at 180°C (350°F) for 30-35 minutes until risen and springy.
Melt the brown sugar, cream and butter together to make the toffee sauce, simmering until glossy.
Pour half the sauce over the warm sponge and serve the rest on the side, with cream or ice cream.
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