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Sticky toffee self-saucing pudding

Name: Sticky toffee self-saucing pudding
Total time: 50 min
Ingredients: medjool dates 200g, pitted and chopped; weak black tea 250ml; bicarbonate of soda ½ tsp; unsalted butter 85g, softened; dark muscovado sugar 175g; eggs 2, beaten; self-raising flour 175g; mixed spice 1 tsp; vanilla ice cream to serve; dark muscovado sugar 250g; double cream 250ml

50 minutes
serves 8
Easy

A glorious mash-up of two favourite puds, this rich recipe is the perfect weekend winter warmer

By Janine Ratcliffe

January 5, 2020 at 11:53 am

Ingredients

medjool dates 200g, pitted and chopped
weak black tea 250ml
bicarbonate of soda ½ tsp
unsalted butter 85g, softened
dark muscovado sugar 175g
eggs 2, beaten
self-raising flour 175g
mixed spice 1 tsp
vanilla ice cream to serve

TOFFEE SAUCE

dark muscovado sugar 250g
double cream 250ml

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.