Utterly calorific and guilt-ridden but no matter how full you feel after supper there’s somehow always room for a bit of Sticky Toffee Pudding and vanilla ice cream isn’t there!? The rich, moist sponge first soaks up the hot toffee sauce and then simply melts in your mouth. Don’t blame me if you can’t move for a few hours afterwards.
Here’s how* (makes about 12 pieces):
- 200g dried dates, stoned and chopped
- 250ml black tea (not too strong)
- ½ tsp bicarbonate of soda
- 85g unsalted butter
- 175g self-raising flour
- 1 tsp mixed spice
- 175g golden caster sugar
- 2 eggs
Sticky Toffee Sauce
- 100g light muscovado sugar
- 100g unsalted butter
- 142ml carton double cream
Heat the oven to 180C (160C fan). 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 until pale and creamy, then beat in the egg, flour and mixed spice. Fold in the date mixture and pour into a buttered ovenproof tin. Bake for 30-35 minutes or until the top is golden and firm to touch.
To make the sauce mix together sugar, butter and cream in a pan over a low heat and simmer until the sugar has dissolved. Cook until the sauce is a toffee colour. Cut the pudding into squares and serve with the warm sauce and a scoop of vanilla ice cream.
*Recipe from Olive magazine