Sticky Toffee Pudding

Name: Sticky Toffee Pudding
Total time: 4800 s
Yield: 6 servings
Cuisine: British
Ingredients: 225 g Stoned Dates, chopped; 250 ml Black Tea; 100 g Butter (unsalted) soften to room temp.; 125 g Golden Caster Sugar; 3 Eggs; 1 tsp Mixed Spice; 1 tsp Vanilla Extract; 225 g Self-Raising Flour; 3/4 tsp Bicarbonate of soda; *Must serve with a TOFFEE SAUCE, I like having homemade boozy toffee sauce.

sophie_chis @cook_2552194

United Kingdom, Scotland

This pudding is a classic. Warm sticky toffee sauce drizzling over a freshly baked sponge with ice cream slowly melting beside it - divine. It reminds me of those cosy family nights in in the depths of winter. This is the recipe my Mum used and its the best! Not the quickest recipe in the world, but it's worth it.

sophie_chis @cook_2552194

United Kingdom, Scotland

Saved

Ingredients

80 mins

6 servings

225 gStoned Dates, chopped
250 mlBlack Tea
100 gButter (unsalted) soften to room temp.
125 gGolden Caster Sugar
3Eggs
1 tspMixed Spice
1 tspVanilla Extract
225 gSelf-Raising Flour
3/4 tspBicarbonate of soda
*Must serve with a TOFFEE SAUCE, I like having homemade boozy toffee sauce.

Saved

Steps

80 mins

1

Preheat the oven to 180 degrees C (gas mark 4). Butter and flour the sides of a 20 x 20cm square cake tin and line the base with greaseproof paper.
2

Place the chopped dates and tea in a saucepan and bring to the boil. Cook for a few minutes to soften the dates, then remove from the heat and set aside.
3

Beat the butter in a large bowl or an electric food mixer until soft. Add the sugar and beat until the mixture is pale and fluffy. Beat in the eggs, one at a time, then beat in the mixed spice and vanilla extract. Fold in the date mixture. Sift in the flour and bicarbonate of soda and fold in gently until mixed.
4

Pour the mixture into the prepared tin and bake in the oven for 45 minutes, or until the top is just firm to the touch and a skewer inserted into the middle comes out clean.
5

Remove the cake from the oven and allow to stand in the tin for about five minutes before removing and transferring to a serving plate.
6

To serve, cut into squares and serve with generous drizzle of warm toffee sauce (bought or homemade, boozy or plain,) on top. I highly recommended serving with a scoop of ice-cream, a squirt of whipped cream or a dollop of custard.