A firm favourite in our family, this sticky toffee pudding is much more simple to put together than you might imagine. It’s a great make-ahead pudding as you can make the sponge ahead of time and just heat it through for 30 seconds in the microwave, or rely on the warmth of the delicious sauce. Serve with ice cream, cream, custard or all three - we won’t judge.
For the sponge
- 175g dates, chopped
- 300ml water
- 1 teabag
- 1 tsp bicarbonate of soda
- 50g butter, softened
- 175g caster sugar
- 2 eggs, beaten
- 175g self-raising flour
- 1 teaspoon vanilla extract
For the sauce
- 25g butter
- 2 tablespoons golden syrup
- 175g soft brown sugar
- 4 teaspoons cream (single or double)
1. Pre-heat the oven to 180c/gas 4. Grease a brownie size tin, and line with baking paper.
2. Simmer the dates in a pan with the water and teabag for five minutes. Take the teabag out and add the bicarbonate of soda.
3. Using a mixer, or in a big bowl using a wooden spoon, beat the butter and sugar vigorously until white and light.
4. Beat the eggs in a little bit at a time until well mixed.
5. Stir in the flour, date mixture and vanilla extract and mix until combined.
6. Spoon the mixture into the tin and cook for 30 minutes until it’s risen and springy.
7. Cool in the tin for 10 minutes while you make the sauce, then cut into as many pieces as you need (we cut squares but cut into whatever shape you like).
8. For the sauce: take a small pan and melt the butter, syrup and sugar over a low heat until the sugar has dissolved (boil for one minute). Stir in the cream. Assemble the puddings in each bowl/dish: one piece of sponge, a good drenching of sauce and whatever you like on the side.
The best of York and beyond for families, Straight to your inbox every week.