Back when I was living at home, as a family we’d try and be good during the week when it came to treats. Inevitably, I always snuck in something in that Monday to Friday stretch preventing myself from going into a lack of sugar related coma. But when Friday night came around, my Mum always knew how to deliver and that was sometimes in the form of a super delicious sticky toffee pudding.
Having never made one myself, I knew it had to be done. Cheers for this one Jamie.
Sticky Toffee Pudding
• 225g fresh dates, stoned
• 1 teaspoon bicarbonate of soda
• 85g unsalted softened butter
• 170g caster sugar
• 2 large free-range eggs
• 170g self-raising flour
• ¼ teaspoon ground mixed spice
• ¼ teaspoon ground cinnamon
• 2 tablespoons Ovaltine
• 2 tablespoons natural yoghurt
for the toffee sauce
• 115g unsalted butter
• 115g light muscovado sugar
• 140ml double cream
- Preheat your oven to 180ºC/350ºF/gas 4. Put the dates in a bowl with the bicarbonate of soda and cover with 200ml/7fl oz of boiling water. Leave to stand for a couple of minutes to soften, then drain. Whiz the dates in a food processor until you have a purée. Meanwhile, cream your butter and sugar until pale using a wooden spoon, and add the eggs, flour, mixed spice, cinnamon and Ovaltine. Mix together well, then fold in the yoghurt and your puréed dates. Pour into a buttered, ovenproof dish and bake in the preheated oven for 35 minutes.
- While the pudding is cooking, make the toffee sauce by putting the butter, sugar and cream in a pan over a low heat until the sugar has dissolved and the sauce has thickened and darkened in colour. To serve, spoon out the pudding at the table and pour over the toffee sauce.