Sticky Toffee Pudding

Ingredients

• 100 g Chopped dates
• 0.5 tsp Baking soda
• 100 ml Hot water (Boiled)
• 2 tbsp Milk
• 2 tbsp Black treacle / molasses
• 3 tbsp Vegetable / neutral oil
• 40 g Soft light brown sugar
• 90 g Flour
• 1 tsp Baking powder
• 0.25 tsp Salt
• 0.125 tsp Ground ginger
• 0.125 tsp Nutmeg
• 40 g Soft light brown sugar (For the toffee sauce)
• 35 g Butter (For the toffee sauce)
• 40 g Double cream (For the toffee sauce)
• Vanilla bean ice cream (To serve)
• Oil or butter for greasing (For greasing the 17 × 13 cm baking tray)

Steps

1. 1

   Preheat the oven to 180°C (350°F). Grease a small 17 × 13 cm baking tray.

2. 2

   Combine the chopped dates and baking soda in a heatproof bowl. Pour over 100 ml freshly boiled water and leave to soak for 10 minutes.

3. 3

   Transfer the date mixture to a blender. Add the milk, vegetable or neutral oil, 40 g soft light brown sugar, and black treacle or molasses. Blend until smooth.

4. 4

   In a large bowl, sift together the flour, ground ginger, baking powder, salt, and nutmeg.

5. 5

   Pour the blended wet mixture into the dry ingredients. Whisk only until just combined; do not overmix.

6. 6

   Transfer the batter to the prepared baking tray and bake for 25 minutes, or until a knife inserted in the centre comes out clean.

7. 7

   Make the toffee sauce in a saucepan by adding the 40 g brown sugar, butter, and double cream. Stir until combined and the sugar has melted. Alternatively, prepare the sauce in a microwave.

8. 8

   Remove the sponge from the oven and poke holes across its surface.

9. 9

   Pour the toffee sauce over the sponge.

10. 10

    Serve warm with vanilla bean ice cream.

Notes

The source gives an alternative microwave method for the toffee sauce but does not specify microwave power or timing. It does not specify the amount of ice cream or the greasing ingredient.

Nutrition per serving

• dessert
• baked
• vegetarian
• Christmas
• winter
• comfort food