sweet

Sticky Toffee Pudding

• time: 75
• servings: 4

Ingredients

• 75 g sultanas
• 150 g stoned dates
• 1 tsp bicarbonate of soda
• 2 tbsp butter
• 200 g soft light brown sugar
• 2 eggs
• 200 g self-raising flour
• 2 tbsp butter for sauce
• 175 ml double cream
• 200 g soft light brown sugar for sauce
• 1 orange zested orange rind

Cookware

• heatproof bowl
• oven
• 20cm round cake tin
• bowl
• saucepan

Method

1. To make the pudding, put sultanas, stoned dates chopped, and bicarbonate of soda into a heatproof bowl. Cover with boiling water and leave to soak.
2. Preheat oven to 180°C. Grease a 20cm round cake tin with butter.
3. Put butter in a separate bowl, add soft light brown sugar and mix well. Beat in eggs, then fold in self-raising flour sifted. Drain the soaked fruit, add to the bowl and mix. Spoon the mixture evenly into the prepared cake tin.
4. Transfer to the preheated oven and bake for 35 minutes to 40 minutes. The pudding is cooked when a skewer inserted into the centre comes out clean.
5. About 5 minutes before the end of the cooking time, make the sauce. Melt butter for sauce in a saucepan over a medium heat. Stir in double cream and soft light brown sugar for sauce and bring to the boil, stirring constantly. Reduce the heat and simmer for 5 minutes.
6. Turn out the pudding onto a serving plate and pour over the sauce. Decorate with zested orange rind and serve with whipped cream if desired.