Sticky Toffee Pudding

Course: Main

Servings: 4 people

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients
For the cake
  • butter - 55 grams (plus extra for greasing)
  • demerara sugar - 170 grams
  • golden syrup - 1 tbsp
  • eggs - 2
  • black treacle - 2 tbsp
  • self-raising flour - 200 grams
  • pitted dates - 200 grams
  • boiling water - 290 ml
  • bicarbonate of soda - 1 tsp
  • vanilla extract - 1/2 tsp
For the sauce
  • muscovado sugar - 125 grams
  • butter - 125 grams
  • tin of evaporated milk - 1 small
Instructions
  1. Preheat the oven to 200C/400F/Gas 6. Grease and flour a baking dish.
  2. Cream the butter and sugar together in a food processor until pale and fluffy. Add the golden syrup, treacle and eggs, a little at a time, and blend until smooth. Add the flour and blend, at a low speed, until well combined. Transfer to a bowl.
  3. Meanwhile, blend the dates and boiling water in a food processor to a smooth puree. Stir in the bicarbonate of soda and vanilla.
  4. Pour the date mixture into the pudding batter and stir until well combined.
  5. Pour the mixture into the baking dish and bake for 25-30 minutes, or until the top is springy and golden-brown.
  6. To make the sauce, heat all of the ingredients in a pan, stirring occasionally, until boiling.
  7. Serve slices of the cake with lashing of hot sticky toffee sauce.