Sticky toffee self-saucing pudding
A glorious mash-up of two favourite puds, this rich recipe is the perfect weekend winter warmer
- 200g medjool datespitted and chopped
- 250ml weak black tea
- ½ tsp bicarbonate of soda
- 85g unsalted buttersoftened
- 175g dark muscovado sugar
- 2 eggsbeaten
- 175g self-raising flour
- 1 tsp mixed spice
- to serve vanilla ice cream
TOFFEE SAUCE
- 250g dark muscovado sugar
- 250ml double cream
Nutrition: per serving
- kcal618
- fat27.1g
- saturates16.4g
- carbs87.2g
- sugars70g
- fibre2.5g
- protein4.9g
- salt0.4g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Put the dates and tea in a pan, and bring to the boil. Gently cook for 3-4 minutes to soften the dates. Stir in the bicarbonate of soda.
step 2
To make the toffee sauce, put the sugar and cream in a pan with 150ml water. Stir, then put over a low heat and simmer until the sugar has dissolved. Cool a little.
step 3
Beat together the butter and sugar with electric beaters until creamy, then beat in the eggs, flour and mixed spice. Stir in the date mixture and pour into a buttered 20cm x 30cm ovenproof dish. Pour the toffee sauce over the top. Don’t worry if it looks messy. The sauce will sink to the bottom and a sponge will form on top. Bake for 30-35 minutes or until the top is just firm to the touch. Scoop onto plates and serve with ice cream.
