Sticky Toffee Pudding

Method

1. 1
   • date200 g
   • water2½ dl
   • baking soda1 tsp

   Soak and mash the dates — Put the chopped dates in a bowl, pour over the boiling water and stir in the bicarbonate of soda. Leave for 20 minutes until the dates are swollen and collapsing, then mash them roughly with a fork so a few pieces stay whole.

   ⏱20 min
2. 2
   • butter75 g
   • egg2
   • vanilla extract1 tsp

   Cream the butter and sugar — Heat the oven to 180°C and butter a 20 cm square tin. Beat the butter and sugar until pale and fluffy, then add the eggs one at a time, beating well after each, followed by the vanilla and the treacle.

3. 3
   • date200 g
   • wheat flour180 g
   • baking powder1 tsp
   • salt¼ tsp

   Fold in flour and dates — Fold in the flour, baking powder and salt with a light hand, then stir in the dates together with all their soaking liquid. The batter will look alarmingly loose and speckled — that is exactly right and it is what keeps the sponge damp.

4. 4

   Bake the sponge — Pour into the tin and bake for 30-35 minutes, until well risen, springy in the centre and a skewer comes out with a few moist crumbs clinging to it. Do not wait for it to come out clean or the sponge will be dry.

   ⏱33 min
5. 5
   • butter75 g
   • heavy cream2 dl

   Make the toffee sauce — While it bakes, make the sauce: melt the butter, sugar and cream together in a small pan over low heat, stirring until the sugar has dissolved, then let it bubble for 5 minutes until glossy and thick enough to coat a spoon.

   ⏱5 min
6. 6

   Douse the warm sponge — Prick the warm sponge all over with a skewer and spoon a third of the hot sauce over it, letting it soak in for 5 minutes. Cut into squares and serve with the rest of the sauce poured over at the table.

   ⏱5 min