Sticky Toffee Pudding

Ingredients

200g dried Medjool  dates , stoned and chopped
175g all-purpose flour
1 ½ teaspoon baking powder
½ tsp bicarbonate of soda
¼ teaspoon ground mixed spices. I used ground allspice, ginger, cinnamon, cardamom, cloves.
85g butter , softened
175g brown sugar
2 eggs , beaten

For the toffee sauce

100g muscovado sugar
100g butter
14oml heavy cream


Method

  1. Heat the oven to 180 degrees C. Butter an ovenproof dish or individual ramekin bowls.


  2. Put the dates in a bowl with the bicarbonate of soda and cover with 200ml of boiling water. Leave to stand for a couple of minutes to soften, then drain.
    Process the dates in a food processer to a thick purée.


  3. Beat the butter and brown sugar together with electric beaters until pale, thick and creamy, then beat in the eggs, flour, baking powder and spices. Fold in the date mixture and pour into the buttered ovenproof dish. Bake for 30-35 minutes or until the top is springy and just firm to touch.


  4. In the meantime make the toffee sauce by putting the muscovado sugar, butter and cream in a saucepan over low heat and simmer until the sugar has dissolved. Cook until the sauce takes on a divine toffee color. Cut the pudding into squares, or turn the pudding out on plates if baked in individual bowls. Drizzle with the warm sauce and serve with a scoop of vanilla ice cream.
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