Sticky Toffee Pudding
- Preparation and cooking time
- Total time
- Easy
- Serves 8
Ingredients
- 150g pitted dates, chopped
- 250ml water
- 2 tsp bicarbonate of soda
- 75g unsalted butter, diced
- 125g light muscovado sugar
- 2 medium eggs
- 2 tbsp golden syrup
- 1 tsp vanilla extract
- 200g plain flour
For the sauce
- 100g dark muscovado sugar
- 100g unsalted butter
- 150ml double cream
Method
- STEP 1Preheat the oven to 170 C/fan 150C/gas 5 and butter a 27 x 18cm traybake or cake tin.
- STEP 2Bring the dates and the water to the boil in a small pan and simmer over a low heat for 5 minutes. Remove from the heat and stir in the bicarbonate of soda which will froth up.
- STEP 3Cream the butter and sugar together, add the eggs one at a time then add the syrup, vanilla extract and flour. Transfer the mixture to a large bowl and beat in the date mixture. Pour the mixture into the tin and bake for 25 minutes until the top is set, the cake is risen and shrinking from the sides.
- STEP 4To make the sauce heat the sugar, butter and cream together in a small pan whisking until smooth. Pour half the sauce over the cake and serve the remaining sauce separately.
