Name: Sticky toffee self-saucing pudding
Total time: 50 min
Yield: Serves 8
Ingredients: 200g medjool dates, pitted and chopped; 250ml weak black tea; ½ tsp bicarbonate of soda; 85g unsalted butter, softened; 175g dark muscovado sugar; 2 eggs, beaten; 175g self-raising flour; 1 tsp mixed spice; to serve vanilla ice cream; 250g dark muscovado sugar; 250ml double cream

Sticky Toffee Self- Saucing Pudding Recipe

200g medjool dates
pitted and chopped
250ml weak black tea
½ tsp bicarbonate of soda
85g unsalted butter
softened
175g dark muscovado sugar
2 eggs
beaten
175g self-raising flour
1 tsp mixed spice
to serve vanilla ice cream

TOFFEE SAUCE

250g dark muscovado sugar
250ml double cream

Method

step 1
Heat the oven to 180C/fan 160C/gas 4. Put the dates and tea in a pan, and bring to the boil. Gently cook for 3-4 minutes to soften the dates. Stir in the bicarbonate of soda.
step 2
To make the toffee sauce, put the sugar and cream in a pan with 150ml water. Stir, then put over a low heat and simmer until the sugar has dissolved. Cool a little.
step 3
Beat together the butter and sugar with electric beaters until creamy, then beat in the eggs, flour and mixed spice. Stir in the date mixture and pour into a buttered 20cm x 30cm ovenproof dish. Pour the toffee sauce over the top. Don’t worry if it looks messy. The sauce will sink to the bottom and a sponge will form on top. Bake for 30-35 minutes or until the top is just firm to the touch. Scoop onto plates and serve with ice cream.