Sticky Toffee Pudding

By Kitchen Sanctuary · 90 min

Ingredients

Instructions

1. Lightly butter a baking dish (a 12x7-inch dish, 2.5 inches deep, or a 9-inch square dish).
2. Put the chopped dates and boiling water in a bowl and leave to soak for 10 minutes. Then mash the dates with a fork, without draining.
3. Preheat the oven to 170°C/325°F (fan).
4. Beat the butter and sugar until creamy, then beat in the eggs one at a time. Stir in the vanilla and treacle.
5. Add half the flour, baking powder, bicarbonate of soda, salt and half the milk and stir gently. Then add the remaining flour and milk and stir until just combined.
6. Stir in the mashed dates with their liquid, then spoon the batter into the prepared dish.
7. Bake for 25 to 35 minutes, until firm on top.
8. About 10 minutes before the cake is ready, put the sugar, butter and half the cream in a medium saucepan.
9. Bring to the boil over medium heat, stirring constantly, until the sugar has fully dissolved.
10. Stir in the black treacle, raise the heat slightly and bubble for 2 to 3 minutes until light-brown toffee colour, stirring occasionally so it does not burn.
11. Remove the pan from the heat and stir in the remaining cream. Set aside.
12. Pour half the toffee sauce over the sponge and serve with the rest of the sauce.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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