Guaranteed to please all the family, sticky toffee pudding is one of the ultimate indulgent desserts, and is perfect for hunkering down on a cosy winter night in front of the TV.
For the pudding:
- 225g medjool dates, chopped
- 175ml boiling water
- 1tsp vanilla extract
- 175g self-raising flour
- 1tsp bicarbonate of soda
- 2 eggs
- 85g butter, softened
- 140g demerara sugar
- 2 tbsp black treacle
- 100ml milk
For the toffee sauce:
- 175g light muscovado sugar
- 50g butter, cubed
- 225ml double cream
- 1tbsp black treacle
- egin by popping your chopped dates in a bowl, then pour over the boiling water. Leave to soak for 30 minutes, then mash slightly with a fork before stirring in the vanilla extract.
- Preheat your oven to 180°C / 160°C Fan / Gas Mark 4. Grease seven miniature pudding tins, and place them on a baking sheet.
- Mix together the flour and bicarbonate of soda in one bowl, and beat the eggs together in a separate bowl.
- Beat together the demerara sugar and the butter together until creamy, then add in the eggs a little at time, still beating. Next, add in the black treacle, then gently fold in one third of the dry ingredients, followed by half the milk. Repeat until all of the dry ingredients and milk have been incorporated into the mixture.
- Stir in the dates, then spoon the mixture evenly between the pudding tins. Bake for 20-25 minutes until risen and firm.
- Meanwhile, make the sauce by adding the muscovado sugar, butter and half of the cream in a saucepan. Bring to a boil over a medium heat, stirring constantly, until the sugar has dissolved.
- Stir in the black treacle, and slightly increase the heat. Let everything bubble away for a few minutes until you have a rich, toffee colour. Take the pan off the heat and stir in the remaining cream.
- Remove your puddings from the oven and tip out of their tins. Serve with the toffee sauce and a dollop of ice cream.
Lead image: Adam Sargent via Getty images.