Baked sticky toffee pudding with toffee sauce
Baking rather than steaming the sticky toffee pudding saves time, and still produces a moist sponge to dish up with the lip-smacking toffee sauce. Serve with ice cream
Ingredients
- 50g/1¾oz unsalted butter, plus extra for greasing
- 150g/5½oz soft dark brown demerara sugar
- 175g/6oz pitted dried dates
- 1 tbsp golden syrup
- 2 tbsp black treacle
- 1 tbsp vanilla bean paste
- 2 free-range eggs
- 200g/7oz self-raising flour, plus extra for dusting
- 1 tbsp bicarbonate of soda
For the sauce
- 200ml/7fl oz double cream
- 80²µ/2½´Ç³ú butter
- 100g/3½oz soft dark brown sugar
- 1 tbsp black treacle
- 1 tbsp golden syrup
Method
Preheat the oven to 2000C/180C Fan/Gas 6. Grease a 20cm/8in square cake tin with butter and dust with flour.
Blend the butter and sugar together in a freestanding mixer with a whisk attachment or using a hand-held whisk until fluffy.
Put the dates and 300ml/10fl oz water in a saucepan and bring to the boil.
Gradually add the golden syrup, treacle, vanilla and eggs to the butter mixture and mix thoroughly. Turn the mixer down to a slow speed and add the flour. Once all the ingredients are combined, turn off the mixer.
Purée the water and date mixture and add the bicarbonate of soda. Quickly stir this into the batter while it is still hot.
Once the mixture is combined, pour it into the buttered and floured cake tin and bake for 40–45 minutes until the top is firm to the touch. Leave the pudding to cool in the tin.
Meanwhile, to make the sauce place the cream in a saucepan and add the butter and sugar and melt. Whisk in the syrup and treacle.
To serve, cut the pudding into squares and serve with the toffee sauce.