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Sticky Toffee Pudding

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Servings: 6 -8
Author: adapted from Olive Magazine (October 2005 issue)
Sticky, gooey and yummy!
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Ingredients (click ingredient to buy it)

  • 200 g 7 ounces dried dates , stoned and chopped. Buy Medjool if you can
  • 250 ml 1 cup black tea (not too strong) ( I used darjeeling black tea)
  • ½ tsp bicarbonate of soda it's actually baking soda
  • 85 g 3 ounces unsalted butter , softened
  • 175 g 6 ounces self-raising flour *
  • 1 tsp mixed spice
  • 175 g 6 ounces golden caster sugar
  • 2 eggs beaten
  • FOR THE TOFFEE SAUCE
  • 100 g 3.5 ounces light muscovado sugar
  • 100 g 3.5 ounces unsalted butter
  • 142 ml carton double cream
  • * 2 ounces grated bittersweet chocolate optional

Instructions

  • Heat the oven to 180C/fan 160C/gas 4.
  • Put the dates and tea in a saucepan and bring to the boil. Cook for 3-4 minutes to soften the dates. Stir in the bicarbonate of soda.
  • Beat the butter and caster sugar together with electric beaters until pale and creamy, then beat in the egg, flour and mixed spice.
  • Fold in the date mixture and pour into a buttered ovenproof dish or brownie tin.
  • Bake for 30-35 minutes or until the top is just firm to touch.
  • Meanwhile, make the sauce by putting the sugar, butter and cream in a pan over a low heat and simmer until the sugar has dissolved. Cook until the sauce is a lovely toffee colour.
  • * If using, add grated chocolates, stir until chocolates are melted.
  • Cut the pudding into squares and serve with the warm sauce and a scoop of vanilla ice cream ( you don't really need this)
  • Enjoy!

Notes

Self-raising flour is quite hard to find, so I just used this substitution: For 1 cup self-raising flour substitute 1 cup all-purpose flour plus 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp baking soda, sift twice to incorporate then measure only what you need.
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