Sticky toffee pudding
A firm favourite, this tasty pud makes wonderful picnic food, too. SERVES 6-8 PREP 20min, plus soaking COOK about 35min
FOR THE CAKE
• 200g dates, stoned and finely chopped
• 250ml tea, freshly brewed
• 125g butter, softened, plus extra to grease
• 200g light brown muscovado sugar
• 2tbsp golden syrup
• 3 medium eggs
• 1tsp bicarbonate of soda
• 250g self-raising flour, plus extra to dust
FOR THE TOFFEE SAUCE
• 200ml double cream
• 75g light brown muscovado sugar
• 25g butter
• 1tbsp golden syrup
1 Preheat oven to 180°C (160°C fan) mark 4. Put dates into a bowl, pour over hot tea; soak for 10min. Grease a 25 x 20cm roasting tin and dust with flour (tap out excess).
2 To make sponge, put butter and sugar into a large bowl and beat together using an electric whisk until light and fluffy, about 5min. Whisk in golden syrup, followed by eggs, soda, flour and date mixture
(it may look a little curdled, but don’t worry). Pour mixture into prepared tin and bake for 30-35min, or until a skewer inserted into the centre comes out clean. Leave sponge to cool completely in tin, then cover and store at room temperature.
3 Meanwhile, make toffee sauce: put all ingredients into a pan.
Heat gently until melted and smooth, then turn up heat and simmer gently for 5min. Transfer toffee sauce to a sealable container and leave to cool, then cover and chill. Serve sponge and sauce together at room temperature.
GET AHEAD You can make this recipe a day ahead.
PER SERVING (FOR 8): CALS 637; FAT 32G; SAT FAT 10G; CARBS 88G