Sticky Toffee Pudding

• Serves: 4
• Cooks in : 2 hours
• Difficulty: Medium

The ultimate pub pudding, you can’t beat a sticky toffee pudding with warm butterscotch sauce.

Ingredients

Toffee sponge

• • 175g pitted dates
• • 300ml water
• • 50g unsalted butter
• • 1 tablespoon of bicarbonate of soda
• • 2 eggs
• • 1 teaspoon of vanilla essence
• • 175g Demerara sugar
• • 175g self-raising flour
  

Butterscotch sauce

• • 200g soft dark brown sugar
• • 150g unsalted butter
• • 200ml double cream
  

Method

1. Preheat the oven to 160°C.
2. Roughly chop the dates. Add to a pan with the water, butter and the bicarbonate soda. Heat but do not boil or reduce liquid.
3. Whisk the eggs, vanilla essence and Demerara sugar in a mixing bowl.
4. Add the flour and mix well, ensuring there are no lumps.
5. Gently fold in the date and water mix.
6. Grease an oven proof dish, pour in the batter and cook in the oven for 30 minutes.
7. Use a cocktail stick to check the mix is cooked before removing from the oven. The cocktail stick should come out clean if it is ready.
8. Once cool, turn out and trim the edges off. Cut into square portions.
9. To make the butterscotch sauce put the soft dark brown sugar in a thick bottomed pan. Heat on a low heat but do not stir.
10. When a caramel colour is achieved, add the butter and whisk in the cream until all the sugar has dissolved and there are no lumps.
11. Remove from the heat.
12. Pour the warm sauce over the sticky toffee pudding square sponges and serve up with a scoop of vanilla ice cream or clotted cream.