Sticky Date Pudding…..with a Rich Toffee Sauce

By Simon  , ,   

May 14, 2014

A moist, sweet and incredibly moorish, blazingly unhealthy pudding as you scour through the list of ingredients.....and sometimes I need this yummy fix, like my grand mothers old saying " A little bit of what you fancy every now and then isn't going to do you any harm " Here it is Sticky Date Pudding with a rich Toffee sauce.

  • Prep: 20 mins
  • Cook: 45 mins
  • Yields: 6 Generous

Ingredients

225 Grams

250 ml Black Tea

100 Grams Butter

175 Grams Golden caster sugar

3

1 tsp Mixed spice

1 tsp

225 Grams Self raising flour

3/4 tsp

Ice cream or Double cream

110 Grams Butter

250 Grams Soft light brown sugar

275 Grams

225 ml Double cream

1/2 tsp

Directions

1.

Preheat the oven to 180°C (350°F), Gas mark 4.  Butter and flour the sides of a 20cm (8in) diameter spring-form/loose-bottomed tin, or a 20 x 20cm (8 x 8in) square cake tin and line the base with greaseproof paper.

2.

Place the chopped dates and tea in a saucepan and bring to the boil.  Cook for a few minutes to soften the dates, then remove from the heat and set aside.

3.

Beat the butter in a large bowl or an electric food mixer until soft.  Add the sugar and beat until the mixture is pale and fluffy.  Beat in the eggs, one at a time, then beat in the mixed spice and vanilla extract.  Gently fold in the date mixture.  Sift in the flour and bicarbonate of soda and fold in gently until mixed.

4.

Pour the mixture into the prepared tin and bake for about 45 minutes or until the top is just firm to the touch and a skewer inserted into the middle comes out clean.

5.

Allow to stand in the tin for about 5 minutes before removing and transferring to a serving plate.  While the cake is cooking, make the toffee sauce.

6.

To serve, cut into slices (or squares if it is in a square tin) and serve with a scoop of vanilla ice cream or whipped cream and a very generous drizzle of warm toffee sauce over the top!

Toffee sauce:

1.

Place all the ingredients in a saucepan set over a high heat and boil for approximately 4–5 minutes, stirring regularly, until it has thickened. Serve warm

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