Sticky Toffee Pudding

1h 15m
Serves 6
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Directions

  1. 1Pit and chop 225g of high quality dates.
  2. 2Simmer the chopped dates with 200ml water for 10 minutes. Add 1tsp of baking soda and mix well.
  3. 3Use an immersion blender to blitz the dates until smooth.
  4. 4In a food processor or bowl, cream together 100g of soft unsalted butter, 50g brown sugar, 1tbsp treacle, 1tbsp golden syrup until combined.
  5. 5Add two eggs and combine then add 1 vanilla pod and the date puree.
  6. 6Add 175g all-purpose flour and 2tsp baking powder, mix until combined.
  7. 7Grease a baking tray with butter, pour the mixture and bake at 180°C for 25-40 minutes.
  8. 8Make the sticky toffee sauce by melting 150g unsalted butter, 250g dark muscovado sugar, 1tbsp treacle, and 1tbsp golden syrup in a saucepan for 4-5 minutes.
  9. 9Add 250ml of double cream and the vanilla pods from step 4.
  10. 10Simmer and thicken for 5-10 minutes, then finish with sea salt.
  11. 11Remove the cake from the oven and poke holes all over. Pour the hot sticky toffee sauce over the cake and let it seep in for 10-15 minutes.
  12. 12Serve with vanilla bean ice cream, a drizzle of the sticky toffee sauce, and a touch of sea salt.

Ingredients

  • 225 g high quality dates
  • 200 ml water
  • 1 tsp baking soda
  • 100 g soft unsalted butter
  • 50 g brown sugar
  • 1 tbsp treacle
  • 1 tbsp golden syrup
  • 2 eggs
  • 1 pod vanilla beans
  • 175 g all-purpose flour
  • 2 tsp baking powder
  • 150 g unsalted butter
  • 250 g dark muscovado sugar
  • 250 ml double cream
  • 1 pinch sea salt
  • 1 scoop vanilla bean ice cream

Equipment

chopping boardknifeimmersion blenderfood processor or bowlbaking traysaucepanwhiskspatula

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