Sticky Toffee Pudding

Step 01

Preheat the oven to 180C/160C fan/gas 4. Grease a 20cm square baking tin with butter and dust with a little flour.

Step 02

Put the dates and water in a small saucepan, bring to the boil then simmer for a minute. Remove from the heat and set aside to steep.

Step 03

In a large bowl, cream the butter and sugar until well mixed. Add the syrup, treacle, eggs and vanilla and mix until combined then sift in the flour and fold together into a batter.

Step 04

Blitz the date mixture with a hand blender (or mash with a potato masher) then stir in the bicarbonate of soda. The mixture will become frothy.

Step 05

While the date mixture is still warm, add it to the batter and mix to combine then pour into the prepared tin.

Step 06

Bake for 30-35 minutes until the pudding is firm. Turn out onto a wire rack to cool slightly.

Step 07

Make the toffee sauce: put the butter, brown sugar and cream in a small saucepan, bring gently to the boil then simmer for a few minutes, stirring continuously.

Step 08

Cut the pudding into portions, pour the warm sauce generously over each slice and serve with custard, cream or ice cream.