Still everyone’s favourite dessert, this sticky toffee pudding is an absolute classic.
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- 175g stoned dates, roughly chopped
- 1tsp bicarbonate of soda
- 75g unsalted butter
- 175g caster sugar
- 3 large eggs
- ½tsp pure vanilla extract
- 225g self-raising flour, sifted
- For The Sauce:
- 225g dark soft brown sugar
- 100g unsalted butter
- 300ml double cream
- You Will Need:
- 8 x 200ml individual metal pudding basins
- Butter and flour the basins. Preheat the oven to 180 C, 160 C fan, gas 4. Place the dates in a bowl with the bicarbonate of soda and 300ml boiling water. Stir well and set aside.
- Place the butter and caster sugar in the bowl of an electric mixer and beat well until smooth and fluffy.
- Beat the eggs with the vanilla extract and pour in a steady stream onto the butter and sugar mixture, beating continuously. Don’t be alarmed if the mixture looks curdled at this stage – it will all come together when you add the flour.
- Add the flour and beat well, then pour in the dates and all the liquid; mix well. Divide the mixture evenly among the pudding basins and place on the middle shelf of the oven.
- Cook for 20 minutes or until well risen and golden brown. Press the centre of the puddings lightly; if the sponge springs back, they are cooked. Remove from the oven and allow to rest for 5 minutes before turning out onto 8 warmed plates.
- While the puddings are resting, make the sauce: place all the ingredients in a saucepan and heat gently, stirring, until the sugar has dissolved and the sauce is smooth. Pour a couple of spoonfuls over each pudding and serve the rest in a warm jug.