Sticky Toffee Pudding

By charlotteh371

Serves 6-8

Ingredients

• 8 oz pitted dates, chopped
• 1 1/4 cups boiling water
• 1/3 cup softened butter (3 1/2 tbsp. for batter, use the rest to butter the pan)
• 1 cup dark brown sugar
• 2 eggs
• 2 tbsp. black treacle or dark molasses
• 1 tbsp. Lyle's golden syrup
• 1 tsp vanilla
• 2 cups self rising cake flour
• 1 tbsp. baking soda
• FOR TOFFEE SAUCE
• 1/2 cup superfine sugar
• 7 tbsp. butter
• 6 oz heavy cream

Preparation

Step 1

In a bowl, cover dates with boiling water. Set aside. Preheat oven to 375. Place a roasting pan filled with about 1 inch of water in the oven. Butter a 9" x 9" pan. Dust with flour. In a bowl, with an electric mixer, beat 3 1/2 tbsp. butter with sugar until combined. Beat in eggs, one at a time, then add treacle, Golden Syrup and vanilla. Mix until just combined. On low speed, add the flour.
In a food processor, puree the dates. Stir in the baking soda and stir mixture into the batter. Pour into the prepared pan. Place in roasting pan and bake about 35 mins until top is just firm. Remove from oven and cool slightly.
Meanwhile, make the sauce. In a saucepan over medium heat, melt sugar and butter until mixture turns a deep amber color. Watch closely so it does not burn. Slowly mix in the heavy cream. Be careful: it will bubble up at first. Once all the cream is added, cook mixture until it is thick enough to coat a spoon. Cut cake into squares and serve with sauce and vanilla ice cream.