- 200g medjool dates, stones removed
- 275ml milk
- 100g soft butter
- 130g light brown sugar
- 2 large eggs
- 225g self-raising flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp vanilla
For the sauce
- 100g butter
- 125g light brown sugar
- 300ml pouring double cream
STICKY TOFFEE PUDDING WITH TOFFEE SAUCE
PREP TIME : 15 MINS - BAKE TIME : 35 MINS
Is there anything more classic than sticky toffee pudding? I mean, probably lots of things. But it’s still great.
Preheat the oven to 170C fan.
Bring the milk to a boil, then turn off the heat and add the dates. Leave to soak.
Combine the butter & sugar, then add the eggs, followed by the flour, baking powder and bicarb until everything is smooth. Stir through the vanilla
Blend the soaked dates & milk mixture (using a stick blender or a NutriBullet/similar) and stir this through the batter.
Line a baking tray with baking paper and pour in the mix, smoothing over the top. Bake for 30-25 mins/until a skewer comes out clean.
To make the sauce, gently melt the butter & sugar together. When the sugar has melted pour in the cream and stir until combined.
Cut the sponge in to squares, pout over the sauce & add some ice cream (cos you gotta).
You could also make these individual servings sizes if you want, just adjust the cooking time!