Ingredient

  • 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.

Method

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!