Sticky toffee pudding

Name: Sticky toffee pudding
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Ingredients: 175 g Medjool dates, stoned and chopped; 5 g Baking powder; 50 g Butter, softened; 150 g Soft brown sugar; 2 Eggs; 175 g Self-raising flour; 100 g Butter; 150 g Soft brown sugar; 200 ml Double cream; 500 ml Ice cream

A soft date sponge soaked in toffee sauce. One for a cold Sunday.

Ingredients

175 g Medjool dates, stoned and chopped
5 g Baking powder
50 g Butter, softened
150 g Soft brown sugar
2 Eggs
175 g Self-raising flour
100 g Butter
150 g Soft brown sugar
200 ml Double cream
500 ml Ice cream

Method

Heat the oven to 180°C (160°C fan) and grease a 20cm square dish.
Pour 175ml boiling water over the dates with the baking powder and leave for 10 minutes.
Beat the butter and sugar, beat in the eggs, then fold in the flour followed by the dates and their liquid.
Pour into the dish and bake for 35 minutes, until springy.
Meanwhile, melt the sauce butter and sugar together, add the cream and bubble for 3 minutes.
Poke holes all over the pudding, pour over half the sauce, and serve with the rest of the sauce and ice cream.