Sticky Toffee Pudding 😋

I was feeling cold & all around a bit crap today... the weather's dull and gloomy, so I thought some hot sticky toffee pudding would do the trick & by gosh, it did just that 🤎

Try it for yourself & let me know how you get on!

Ingredients

175 g dates (stones removed) use pitted for easiness

175 ml boiling water

75 g unsalted butter

175 g light or dark brown soft sugar

250 g self raising flour

1 tsp baking powder

1 tsp bicarbonate of soda

75 g black treacle

3 medium eggs

125 ml whole milk

Sticky Toffee Sauce

75 g unsalted butter

75 g light or dark brown soft sugar

2 tbsp black treacle

1 tsp vanilla extract

150 ml double cream

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

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.

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

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

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

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!

Sauce

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

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

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

Serve with a drizzle of cream, whipped cream, or ice cream and any leftover sauce!