A timeless desert island dessert which is perpetually popular. This version is slathered with salted caramel and devoured table side with vanilla ice cream.
INGREDIENTS
For the pudding:
- 1 stick butter
- ¾ cup light muscovado sugar
- 1 tbsp golden syrup
- 1 tbsp black treacle
- 2 large free range eggs
- 1 tsp vanilla extract
- 1 ¼ cup self-raising flour
- 5 oz medjool dates, chopped
- 2 tsp bicarbonate soda
- Tub of vanilla ice cream, to serve
For the sauce:
- ¾ stick unsalted butter
- ¾ cup dark muscovado sugar
- 3 tbsp golden syrup
- ⅔ cup double cream
- 1 tsp vanilla extract
- Generous pinch sea salt
DIRECTIONS
- Heat the oven to 325°F. To make the sticky toffee pudding, grease an 8" round ovenproof dish. Beat the butter and sugar together in a freestanding mixer until light and fluffy.
- Add the golden syrup, treacle, eggs and vanilla slowly and continue to mix. When this is done turn down the mixer to a slow speed and add the flour. When this is mixed well turn the mixer off.
- Bring 1 cup of water to a simmer in a small saucepan with the dates. After cooking for a few minutes add the bicarbonate of soda. Be careful as this mixture will foam up. Add this to the flour mixture when it is still hot. Combine the two and then pour into the prepared cake tin. Bake for 45-50 minutes, or until firm and slightly springy to the touch.
- Meanwhile, Make the toffee sauce, melt the butter, sugar and golden syrup together in a small pan until the sugar has dissolved. Add the cream, vanilla extract and salt and bring to a steady simmer for 3 minutes until the toffee sauce has nicely thickened. Remove from the heat.
- Drizzle the sticky toffee sauce all over the pudding and serve in the centre of the table with a tub of vanilla ice cream.
