Sticky toffee pudding
Sticky toffee pudding is one of John Whaite's all-time favourite bakes - it's a real crowd pleaser and a good Friday night treat - enjoy!
260g dried dates250ml boiling water100ml milk60g salted butter, at room temperature255g light brown muscovado sugar2 eggsSeeds from 1 vanilla pod, or 1 tsp vanilla paste or extract1 tsp bicarbonate of soda310g self-raising flour
For the sauce
225g salted butter310g dark brown muscovado sugar200ml whipping cream
Food processor (you can manage without one)Glass or ceramic roasting dish of about 35~22cm/ 14~9 inches, greased
Preheat the oven to 180°C/Gas 4
Put the dried dates in a food processor and blitz to a fruity mush. Add the water and milk and blitz into a runny mass.
Add the remaining ingredients for the pudding (butter, light brown muscovado sugar, 2 eggs , vanilla, bicarbonate of soda, self-raising flour) and blitz into a batter. Pour into the greased dish and bake for about 40 minutes or until baked through and spongy.
NB If you don’t have a food processor, simply chop the fruits as finely as possible and soak them in the water for 30 minutes. Then cream together the butter and sugar in a mixing bowl, using a wooden spoon. Stir in the remaining ingredients, including the dates and water, and continue as above.
When baked, remove from the oven and allow to cool completely.
To make the sauce, put the butter, sugar and cream in a saucepan over a medium heat and allow to melt. Bring to the boil, stirring constantly, then pour the sauce over the cooled pudding, still in its dish. Return the whole thing to the oven and bake for a further 35 minutes. Serve at once.