Sticky Toffee Pudding Ultimate

Dessert · British classic.

Ingredients

• 225g Medjool dates
• 175ml Boiling Water
• 1 tsp Vanilla extract
• 175g Self-raising flour
• 1 tsp Bicarbonate of soda
• 2 Eggs
• 85g Butter
• 140g Demerara sugar
• 2 tbsp Black treacle
• 100ml Milk
• 1 scoop Ice cream
• 175g Muscovado sugar
• 50g Butter
• 225ml Double cream
• 1 tbsp Black treacle

Method

1. Bring to a boil — Stone and chop the dates quite small, put them in a bowl, then pour the boiling water over.
2. Continue cooking — Leave for about 30 mins until cool and well-soaked, then mash a bit with a fork.
3. Stir — Stir in the vanilla extract. Butter and flour seven mini pudding tins (each about 200ml/7fl oz) and sit them on a baking sheet.
4. Heat the pan — Heat oven to 180C/fan 160C/gas 4. While the dates are soaking, make the puddings.
5. Mix together — Mix the flour and bicarbonate of soda together and beat the eggs in a separate bowl.
6. Mix together — Beat the butter and sugar together in a large bowl for a few mins until slightly creamy (the mixture will be grainy from the sugar).
7. Add ingredients — Add the eggs a little at a time, beating well between additions.
8. Continue cooking — Beat in the black treacle then, using a large metal spoon, gently fold in one-third of the flour, then half the milk, being careful not to overbeat.
9. Stir — Repeat until all the flour and milk is used. Stir the soaked dates into the pudding batter.
10. Mix together — The mix may look a little curdled at this point and will be like a soft, thick batter.
11. Bake — Spoon it evenly between the tins and bake for 20-25 mins, until risen and firm.
12. Continue cooking — Meanwhile, put the sugar and butter for the sauce in a medium saucepan with half the cream.

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