Sticky Toffee Pudding

This is a classic sticky toffee pudding that is best made a day or two ahead of time so the sauce can soak into the cake.

Ingredients

  • 225g whole medjool dates, stones removed and cut into 5mm squares
  • 175ml boiling water
  • 140g butter at room temperature (split into 90g and 50g)
  • 145g soft brown sugar
  • 175g self-raising flour
  • 1 tsp bicarbonate of soda
  • 2 eggs, broken into a bowl and beaten until smooth
  • 3 tbsp black treacle (split into 2 tbsp and 1 tbsp)
  • 100ml milk
  • 1 tsp vanilla extract
  • 175g light muscovado sugar
  • 225ml double cream

Method

  1. Put the date pieces in a bowl and pour the boiling water over, mix well and leave for at least 30 minutes.
  2. Pre-heat a non-fan oven 10 180 degrees Celsius.
  3. Grease (with butter) and line a square 20cm cake tin with two lengths of greaseproof paper at 90 degree angle to each other so they create a lip on all edges of the cake tin.
  4. Use a stand mixer to cream together 90g of the butter and the soft brown sugar.
  5. With the stand mixer running, add a bit of the egg mixture at a time until it's a smooth consistency.
  6. Mix the flour with the bicarbonate of soda in a dry bowl.
  7. Add 2 tbsp of the black treacle to the stand mixer and then with the stand mixer on low add a bit of the flour followed by the milk. Repeat until you've used up all the flour and milk.
  8. The mixture might look a bit curdeled, but as long as it's the same texture throughout then it should be fine.
  9. Use a potato masher to mash the date and water mixture into a smooth paste (a few lumps are ok), add the vanilla extract and then carefully fold the mashed date into the mixture.
  10. Pour the batter into the lined cake tin and bake for 35 to 40 minutes, until a skewer put into the center comes away clean.
  11. While the cake cooks, put the muscovado sugar, remaining 50g of butter and 125ml of the cream in a medium saucepan.
  12. Bring to the boil over a medium heat, stirring every minute or so until there's no lumps or grains of sugar visible.
  13. Add the remaining tbsp of black treacle, mix until combined and then let simmer for a couple of minutes, being careful to stir right into the edges of the pan so it doesn't burn there.
  14. Remove from the heat and mix in the remaining double cream.
  15. Once the cake is finished in the oven, leave to cool for a couple of minutes before carefully turning out onto a wire rack.
  16. Cut the cake into 9 pieces (two long cuts horizontally and two longcuts vertically).
  17. Put about 1/3 of the sauce in the bottom of a large oven proof dish and then place the squares of cake into the dish, making sure there is space all around them.
  18. Pour on the remaining sauce, making sure it covers the tops and edges of all of the cake squares.
  19. Cover and place in the fridge for up to three days.
  20. When ready to serve, preheat the oven to 160 degrees and bake for 25 minutes until the sauce is bubbling.
  21. Serve with warm custard.
Serves 9.

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