Cumbrian Sticky Toffee Pudding

Serves: 6-8 . Prep & bake: 60 mins.

INGREDIENTS:

Sponge Base:

  • 225g dates (fresh or dried)
  • 180g plain flour
  • 1 tsp bicarbonate of soda
  • 175ml boiling water
  • 85g softened butter
  • 140g dark muscovado sugar
  • 100ml milk
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 tbsp black treacle

Toffee Sauce:

  • 200g golden caster sugar or light muscovado sugar
  • 200ml double cream
  • 50g cold butter, cubed
  • 1 tbsp black treacle.

PLUS: a greased 20cm (8 inch) square dish

METHOD:

Make the sponge base:

  • Stone then chop the dates until quite small: put them in a bowl, then pour over the boiling water
  • Leave for about 30 mins until cool and well-soaked
  • Once cool mash with a fork and add the vanilla extract

While the dates are soaking, make the sponge base:

  • Preheat the oven to 180°C (356°F, 160°C fan, gas mark 4)
  • Grease a 20cm (8 inch) square dish/baking tin (I use butter) and line the base with with greaseproof paper
  • Mix the plain flour and and bicarbonate of soda together
  • Beat the 2 eggs in a separate bowl and put to one side
  • In a separate large bowl, beat the softened butter with the dark muscovado sugar for a few minutes until slightly creamy (the mixture will still be grainy due to the sugar). Gradually add the beaten eggs, a little at a time, beating well after each addition
  • Beat in the black treacle, with the butter /sugar mix, then, using a large spoon, gently fold in one-third of the flour and bicarbonate of soda mix, then half of the 100ml milk, being careful not to overbeat. Repeat until all the flour mix and all the milk is used
  • Stir the soaked dates into the pudding batter. The mix may look a little curdled at this point and will be like a soft, thick batter.
  • Spoon into the prepared tin and bake for 30-40 mins, until risen and firm

Make the toffee sauce:

Meanwhile, while the pudding’s in the oven, you can make the sauce:

  • Put the golden caster sugar/light muscovado sugar and the butter pieces for the sauce in a medium saucepan, with half the double cream
  • Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved
  • Stir in the 1 tbsp black treacle, turn up the heat slightly and let the mixture bubble away for 2-3 mins until it is a rich toffee colour, stirring occasionally to make sure it doesn’t burn.
  • Take the pan off the heat and beat in the rest of the double cream
  • Remove the pudding from the oven and prick the cooked sponge pudding all over with a cocktail stick then pour about a quarter of the warm sauce over, easing it to the edges with a spatula so that the sponge is entirely topped with a thick sticky glaze. Put a lid on the remaining sauce in the pan to keep it warm.
  • To serve, leave for 20-30 minutes (up to an hour is fine) then cut the pudding into squares and pour over more toffee sauce

CAN BE SEVED WITH CREAM OR ICE CREAM

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