Sticky Toffee Pudding

A British classic, said to have been invented in the Lake District in the 1960s, this recipe gets the balance of sweetness just right.

Prep time: 20 min

Cooking time: 20 min

Equipment: 8 pudding basins (200ml/7fl oz) each

Ingredients for the toffee sauce:

• 150g dark or light soft brown sugar
• 75g unsalted butter
• 150ml double or whipping cream
• Pinch of salt
• Single cream, to serve (optional

Ingredients for the pudding:

• 125g unsalted butter
• 200g stoned dates
• 1 tsp bicarbonate of soda
• 225g self-raising flour
• 175g dark or light soft brown sugar
• 3 large eggs

Method:

1 Preheat the oven to 190°C (375°F/Gas 5). Butter the 8 pudding basins well.

2 In a small pan, simmer the dates with the bicarbonate of soda and 200ml water for 5 minutes until softened. Purée with the cooking liquid in a food processor or blender.

3 Sift the flour into a mixing bowl. Add the butter, sugar, and eggs and whisk until well combined, then mix in the date puree. Pour the mixture into the pudding basins and place them on a baking tray.

4 Bake for 20-25 minutes or until firm to the touch. Meanwhile, make the toffee sauce.
Heat the sugar, butter, and cream together in a pan, stirring occasionally until the butter and sugar have melted, and everything is smooth and combined. Stir in the salt and allow to boil for a few minutes. Serve the warm puddings with the hot toffee sauce and some single cream, if you like.