Recipe: Sticky Toffee Pudding

Recipe: Sticky Toffee Pudding

You will need:

8-inch square baking tin

For the sponge:
80g salted butter
275g dark brown soft sugar
3 medium free range eggs
325g self-raising flour
½ tsp bicarbonate of soda
1 tsp baking powder

For the sauce:
125g salted butter
500g caster sugar
500ml double cream

For the date purée:
250g dates (without stones)
250ml water

TIP: If the sauce goes lumpy at any stage, reintroduce the mixture to a low heat and stir until smooth, and pass through a sieve.

To make the date purée:
In a thick-bottomed saucepan, add the dates and water and simmer on a low heat until the dates are soft. Then blitz to a purée and allow to cool.

To make the sponge:
Preheat the oven to 170°C/340°F/gas mark 3½.
Cream the butter and the sugar until light and fluffy. Add the eggs one at a time, continuing to mix well.
Sieve in the dry ingredients (flour, bicarbonate of soda and baking powder) and gently fold into the mix, then add the date purée. Mix until combined and then spoon into the pre-lined cake tin and smooth until even. Place in the oven for approximately 30-40 minutes until springy to the touch.

To make the sauce:
In a thick-bottomed saucepan add the sugar a little at a time until a golden runny caramel is formed, remove from the heat and whisk in the butter. Add a little of the cream and whisk, be careful as it may bubble away at this point. Once smooth, add the remaining cream.
Serve the pudding warm and pour the sauce liberally over the top. Perfect with ice cream or if you would like to cut through the sweetness, serve with crème fraîche.

The Dessert Deli by Laura Amos is published by Paperbooks.