Sticky Toffee Pudding

Sticky Toffee Pudding

Recipe from: Paul Hollywood

1 cup (175g) chopped pitted dates ¾ cup plus 1 tablespoon (200g) boiling water 1 teaspoon baking soda 5 tablespoons (75g) unsalted butter, plus extra to grease the pan ¾ cup (150g) dark brown sugar 2 large eggs, beaten 1⅓ cups plus 1 tablespoon (175g) all-purpose flour 2¾ tsp baking powder

Sticky toffee sauce 7 tablespoon (100g) unsalted butter, diced ¾ cup (150g) dark brown sugar ⅔ cup (150g) heavy cream

Heat your oven to 350°F and butter a 9 X 11-inch (23 x28cm) baking pan.

Put the chopped dates into a bowl, pour on the boiling water and stir in the baking soda. Set aside. In a large bowl, beat the butter and sugar together until light and fluffy. Gradually add the beaten eggs, beating well after each addition. Sift the flour and baking powder together over the mixture and fold in. Stir in the dates, along with their soaking water.

Spoon the mixture into the prepared pan and spread it evenly, right into the corners. Bake for 25-30 minutes, until firm and risen. Meanwhile, to make the toffee sauce, heat the butter, sugar and cream together in a saucepan over a low heat until melted and smooth. Let it bubble for a few minutes until the sauce is thick enough to coat the back of a wooden spoon.

Heat your broiler to high. With a skewer, make holes all over the surface of the cooked sponge cake. Pour half of the toffee sauce over the sponge and put under the hot broiler for 2-3 minutes until the sauce is bubbling. Cut the sponge cake into portions and serve with the remaining warm toffee sauce and whipped cream or ice cream on the side.