It’s International Sticky Toffee Pudding Day so here’s an easy recipe for this popular pud!
1 tea bag
1 tsp of bicarbonate of soda
1 tsp of vanilla extract
175g of lightly salted butter, softened, plus extra for greasing
50g of dark muscovado sugar
75g of lightly salted butter
100ml of milk
175g of self-raising flour, plus extra for dusting
150ml of double cream
100g of dark muscovado sugar
Pour 150ml of boiling water over the dates, tea bag and bicarbonate of soda and set aside to soak for 10 mins. Remove the tea bag and discard. Add the vanilla extract and mash the mixture with a fork.
Preheat the oven to fan 160°C. Butter a 20 x 30cm tin or ceramic dish and line the base with nonstick baking paper. Alternatively, use 6 x 200ml pudding tins or ramekins to make individual puddings – butter and lightly flour them before lining the bases with circles of nonstick baking paper.
Beat the butter with both the muscovado sugars until smooth. Beat in the eggs, followed by the milk and the date mix, beating well each time (the mixture may split, but will come together when you add the flour).
Sieve in the flour and fold. Pour into the dish or tin and smooth the top. Bake for 35 mins (or 25 mins for individual puds), until golden and risen.
Meanwhile, make the sauce. Gently heat the cream, sugar and butter in a pan set over a low heat, stirring often until smooth. Spoon half the sauce over the cooked sponge as soon as it is removed from the oven, keeping the remaining sauce warm.
Let the sponge sit for 10 minutes then cut into 8. Serve warm, with the extra sauce and some crème fraîche or ice cream.