Sticky toffee pudding
From Lakes on a plate episode 7: Sweet treats
For the pudding
- 200g dried dates, stone and chopped
- 300ml coffee
- 90g butter, softened
- 170g dark brown sugar
- 2 eggs
- 200g self-raising flour
- 1 tsp bicarbonate of soda
For the sauce
- 40g dark brown sugar
- ¼ tsp salt
- 100ml double cream
- Place the chopped dates and coffee into a small pan and gently simmer over a low heat until softened.
- Meanwhile place the butter into a mixing bowl with the sugar and beat with a wooden spoon until light and fluffy.
- Add the eggs one at a time and mix until incorporated; add in the flour and fold in.
- When the dates are nice and soft, remove them form the heat and blend with a hand blender until smooth, then add the bicarbonate of soda.
- Add the dates to the mixing bowl and carefully fold together. Pour the mixture into a lined baking tray (I've used a loaf tin). Bake in the oven for 30-40 minutes at 180°C.
- To test if the pudding is cooked, remove from the oven and press the centre down gently, if it springs back then it is cooked if not put it back in the oven and cook for a further 5 minutes until it is firm.
- When the pudding is cooked you can make the sauce: place the sugar and salt into a non-stick pan on a medium heat. Add the cream and boil until the sugar has completely dissolved.
- I like to serve this warm with nothing more than a big dollop of clotted cream.