Sticky toffee pudding
- 125g stoned dried dates,chopped
- ½ level tsp bicarbonate of soda
- ¼ tsp vanilla extract
- 175g unsalted butter
- 100g caster sugar
- 2 large free-range eggs
- 125g self-raising flour, sifted
- 1 tsp instant coffee, dissolved in 1 tbsp boiling water
- 175g soft brown sugar
- 100ml double cream
Pre-heat the oven to 180C/160C/Gas 4. Line a shallow 20cm square cake tin with baking paper. Put the dates in a small pan with 100ml cold water. Heat until boiling. Stir once and bring to the boil again. Immediately remove from the heat and stir in the bicarbonate of soda and vanilla extract – it will foam up. Set aside.
Beat 75g butter and caster sugar until pale and creamy. Add one egg and beat well. Add the other egg and a spoonful of flour and beat well again.
Add the rest of the flour, the coffee and the dates (scraping the sides of the pan with a plastic spatula to make sure you get all the sticky date mixture out). Stir until evenly mixed in.
Put the mixture in the tin and level on top. Bake for about 30 minutes or until the top springs back when lightly pressed.
Put the rest of the butter in a small pan with the brown sugar and double cream. Heat very gently, stirring all the time until the sugar has dissolved and the butter has melted. Simmer for a few minutes to make a sticky toffee sauce.
Cut the pudding into squares and serve with the sticky toffee sauce.