Sticky toffee pudding with custard
- 100g chopped dates
- 75ml vegetable oil, plus extra for greasing
- 2 medium eggs
- 100g self-raising flour
- 1tsp bicarbonate of soda
- 100g demerara sugar
- 2tsp vanilla extract
- 40g dark brown sugar
- 1tbsp golden syrup
- 150ml Asda 50% Less Fat Crème Fraîche
- 400g tin Asda Low Fat Custard, heated, to serve
Put the dates in a mixing bowl and add 100ml boiling water. Soak for 20 mins, then mash with a fork.
Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm x 15cm baking dish with a little oil.
In a separate bowl, beat together the oil, eggs, flour, bicarb, demerara sugar and 1tsp of the vanilla extract.
Stir the mashed dates into the pudding mixture until just combined. Pour into the baking dish and bake for 30-35 mins or until the centre springs back when lightly pressed.
For the toffee sauce, heat the remaining vanilla, dark brown sugar and syrup in a pan on low, stirring, until the sugar has dissolved. Bring to a simmer.
Take the pan off the heat, then stir in the crème fraîche until smooth.
Pour the toffee sauce over the pudding. Serve with the custard.