Sticky Toffee Pudding

The dessert is best served fresh, but can be reheated once and no more then once. Also the sauce will last for 3 days in the fridge but it will thicken a lot in the fridge. The cooking time includes the time to make the sauce and the pudding.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Remove the stones from your dates, and chop as finely as possible.

Step 2

Pour over the boiling water and leave the mixture to sit for 20 minutes or so. If you prefer no lumps, blend the mixture until smooth.

Step 3

Preheat your oven to 180C/160C Fan, and get a baking dish ready - I use one that is about 1.5L in size (30x20cm ish)

Step 4

Add the unsalted butter, sugar, eggs, self raising flour, baking powder, bicarbonate of soda, and the black treacle into a bowl, and beat till combined - beat as little as possible so as not to over beat it.

Step 5

Add in the date & water mixture, and the milk a little at a time, and mix in till smooth. It'll be a thin mixture, but roll with it!

Step 6

Pour the mixture into the dish and bake in the oven for 35-40 minutes, or until a skewer comes out clean. Whilst baking, make the sauce!

Step 7

Add all your ingredients to a larger pan, and heat and stir until the sugar has dissolved and the butter has melted and incorporated.

Step 8

Bring the sauce to the boil and stir for 1-2 minutes so it thickens slightly.

Step 9

Pour half or most of the sauce over the baked pudding.

Step 10

Serve with a drizzle of cream, whipped cream, or ice cream.