🍮 Sticky Toffee Pudding

🥘 Ingredients

• butter 125g
• light muscovado sugar 150g
• golden syrup 1 tbsp
• black treacle 1 tbsp
• eggs 2, large, free-range
• vanilla extract 1 tsp
• self-raising flour 150g
• water 250ml
• medjool dates 150g, chopped
• bicarbonate soda 2 tsp
• unsalted butter 100g
• dark muscovado sugar 150g
• golden syrup 3 tbsp
• double cream 150ml
• vanilla extract 1 tsp
• sea salt generous pinch

1. 1

   Preheat the oven to 160°C/140°C fan. Grease a 20cm/8" round ovenproof dish.
2. 2

   In a stand mixer, beat butter and light muscovado sugar together until light and fluffy.
3. 3

   Gradually add golden syrup , black treacle , eggs , and vanilla extract , mixing continuously. Reduce speed and add self-raising flour . Mix until combined.
4. 4

   In a saucepan, bring water to a simmer, then add medjool dates . Cook for 2-3 minutes , then stir in bicarbonate soda (it will foam up).
5. 5

   While hot, mix the date mixture into the flour mixture. Pour into the prepared dish and bake for 45-50 minutes , until firm and slightly springy to touch.
6. 6

   Meanwhile, in a pan, melt unsalted butter , dark muscovado sugar , and golden syrup over low heat until dissolved.
7. 7

   Stir in double cream , vanilla extract , and sea salt . Simmer for 3 minutes until thickened, then remove from heat.
8. 8

   Drizzle the toffee sauce over the pudding and serve with vanilla ice cream.