Sticky Toffee Pudding
INGREDIENTS FOR THE PUDDING
150g stoned dates
60g unsalted butter (room temperature)
175g soft dark brown sugar
2 large eggs, lightly beaten
220g self-raising flour
Butter for greasing
Vanilla ice cream to serve
FOR THE TOFFEE SAUCE
600ml double cream
350g caster sugar
90g unsalted butter
1. Preheat the oven to 180C. Butter a baking dish or rectangular tin (about 15x12x6cm) and line with greaseproof paper.
2. Prepare a date purée by simmering the dates in 250ml of water over a low heat for 10 to 15 minutes until they are soft and the water has almost evaporated. Then blend in a liquidiser until smooth and leave to cool.
3. To make the toffee sauce: pour half the cream and all the remaining ingredients into a heavy-based pan, mix well and bring to the boil, stirring with a wooden spoon. Continue to boil until the sauce turns golden brown, about 10 minutes. Remove from the heat and allow it to cool a little before whisking in the remaining cream.
4. You can make the sponge in a food processor, mixer or by hand. Start by creaming the butter and sugar slowly together until light and fluffy then add the eggs slowly, taking care that the mixture doesn’t separate (if this does happen, add a little more flour and keep mixing for a minute or so).
5. Next, fold the flour in gently with a large metal spoon until thoroughly mixed through. Finally, add the date purée and combine well.
6. Spread the mixture in the baking tin and bake for 50 to 60 minutes or until the sponge is firm to the touch, then remove from the oven (keep the oven on).
7. Once the sponge is cool, take it out of the tray and trim the edges and top. Cut horizontally into four sections, then reassemble in the freshly lined baking tin or an oven-proof serving dish, spreading two-thirds of the warm sauce between the layers.
8. Once you’ve assembled the pudding, reheat it in the oven for 15 to 20 minutes. Turn it out and cut into servings, or serve straight from the dish with the rest of the toffee sauce and a scoop of ice cream.