Sticky Toffee Pudding

Name: Sticky Toffee Pudding
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 6 servings
Ingredients: Flour, for dusting; 7 tablespoons unsalted butter, softened, plus more for greasing; 8 ounces dates, chopped; 1 cup plus 2 tablespoons black tea; 6 ounces golden caster sugar; 3 eggs; 1 teaspoon mixed spice; 1 teaspoon vanilla extract; 8 ounces self-rising flour; 3/4 teaspoon bicarbonate of soda (baking soda); Vanilla ice cream or whipped cream, to serve; Toffee Sauce, recipe follows; 1 stick butter; 9 ounces soft light brown sugar or half brown and half caster sugar (superfine); 1 1/4 cups golden syrup; 1 cup heavy cream; 1/2 teaspoon vanilla extract

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Moist, sweet, moreish and very straightforward to make, this is a guaranteed crowd pleaser. It can be prepared entirely in advance and will keep very well once cooked, lasting five or six days in an airtight box in the refrigerator or up to three months in the freezer. Before serving, just warm it up in a low oven for about 15 minutes covered (defrost first if it has been frozen).

Level: Easy
Total: 1 hr 20 min

Prep: 30 min
Inactive: 5 min
Cook: 45 min

Yield: 6 servings

Level: Easy
Total: 1 hr 20 min

Prep: 30 min
Inactive: 5 min
Cook: 45 min

Yield: 6 servings

Ingredients

Flour, for dusting

7 tablespoons unsalted butter, softened, plus more for greasing

8 ounces dates, chopped

1 cup plus 2 tablespoons black tea

6 ounces golden caster sugar

3 eggs

1 teaspoon mixed spice

1 teaspoon vanilla extract

8 ounces self-rising flour

3/4 teaspoon bicarbonate of soda (baking soda)

Vanilla ice cream or whipped cream, to serve

Toffee Sauce, recipe follows

Toffee Sauce

1 stick butter

9 ounces soft light brown sugar or half brown and half caster sugar (superfine)

1 1/4 cups golden syrup

1 cup heavy cream

1/2 teaspoon vanilla extract

Directions

Moist, sweet, moreish and very straightforward to make, this is a guaranteed crowd pleaser. It can be prepared entirely in advance and will keep very well once cooked, lasting five or six days in an airtight box in the refrigerator or up to three months in the freezer. Before serving, just warm it up in a low oven for about 15 minutes covered (defrost first if it has been frozen).
Preheat the oven to 350 degrees F.
Butter and flour the sides of an 8-inch springform pan or an 8 by 8-inch square cake pan and line the base with parchment or greaseproof paper.
Place the chopped dates and tea in a saucepan and bring to a boil. Cook for a few minutes to soften the dates, and then remove from the heat, and set aside.
In a large bowl or an electric food mixer, beat the butter until soft. Add the sugar, and beat until the mixture is pale and fluffy. Beat in the eggs, 1 at a time, and then beat in the mixed spice and vanilla extract. Fold in the date mixture. Sift in the flour, and bicarbonate of soda, and gently fold in until combined.
Pour the mixture into the prepared pan, and bake until the top is just firm to the touch and a skewer inserted into the middle comes out clean, about 45 minutes.
Let the cake stand in the pan for about 5 minutes before removing and transferring to a serving plate. While the cake is cooking, make the Toffee Sauce.
To serve: Cut the cake into slices, and serve with a scoop of vanilla ice cream or whipped cream and a very generous drizzle of warm toffee sauce over the top!

Toffee Sauce

In a saucepan set over a high heat, mix together the butter, sugar, syrup, cream, and vanilla extract. Bring the mixture to a boil for approximately 4 to 5 minutes, stirring regularly, until it has thickened. Serve warm.

Cook’s Note

This can also be served with the Boozy Toffee Sauce, recipe follows, instead of the regular toffee sauce. Boozy Toffee Sauce 1 stick butter 8 ounces soft light brown sugar or half brown and half caster sugar (superfine) 1 cup heavy cream 1/4 cup brandy 1/4 cup sweet sherry In a saucepan, combine the butter, sugar, and cream, and bring to a boil, stirring continuously. Boil for 4 minutes, or until the sauce has thickened. Remove the pan from the heat and allow the mixture to cool for 1 minute, before stirring in the brandy and sherry. Makes 1 3/4 cups

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