Sticky Toffee Pudding with Date Caramel
The secret to a great sticky toffee pudding is the dates, simmered until collapsing and blended into the batter so the sponge stays impossibly moist. The toffee sauce is poured over while everything is still warm, soaking down into the cake. Serve it with cold cream or vanilla ice cream for the necessary contrast.
Ingredients
- 200g pitted Medjool dates, chopped
- 250ml boiling water
- 1 teaspoon baking soda
- 75g butter, softened
- 150g dark brown sugar
- 2 large eggs
- 175g self-raising flour
- 200g dark brown sugar, for the sauce
- 150ml double cream
- 100g butter, for the sauce
Method
- Heat the oven to 180C and butter a 20cm square baking dish. Put the dates in a bowl, pour over the boiling water, and stir in the baking soda. Leave to soften for 10 minutes, then mash to a rough puree.
- Beat the softened butter and brown sugar until light. Add the eggs one at a time, then fold in the flour. Stir through the date mixture; the batter will be loose.
- Pour into the dish and bake for 30 to 35 minutes, until risen and springy in the center.
- While it bakes, make the sauce. Melt the brown sugar, cream, and butter in a pan over low heat, stirring until smooth and glossy. Simmer gently for 3 minutes.
- Pierce the warm pudding all over and pour over half the sauce. Let it soak in for 5 minutes, then serve with the remaining sauce and cold cream.