Sticky Toffee Pudding

10:50am Friday 30th November 2007

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WHAT DO I NEED?

Serves 6-8This was once called icky sticky toffee pudding after that lovely molasses-rich sauce that smothers the date sponge.For the sponge: 150g pitted dates, chopped250ml water2tsps bicarbonate of soda75g unsalted butter, diced125g light muscovado sugar2 medium eggs2tbsps golden syrup1tsp vanilla extract200g plain flour, siftedFor the sauce:100g dark muscovado sugar100g unsalted butter150ml double creamdouble cream or creme fraiche to serveWHAT SHOULD I DO?Preheat the oven to 170C fan/190C/Gas Mark 5 and butter a 27x18cm traybake or cake tin.

Bring the dates and water to the boil in a small pan and simmer over a low heat for five minutes. Remove from the heat and stir in the bicarbonate of soda, which will froth up.

Cream the butter and sugar together in a food processor, add the eggs one at a time, and then the syrup, vanilla and flour. Transfer the mixture to a large bowl and beat in the date mixture in two goes. Pour the mixture into the prepared tin and bake for 25 minutes until the top is set and the cake is risen and shrinking from the sides.

Meanwhile make the sauce. Heat the sugar, butter and cream together in a small pan, whisking until smooth. Smooth half the sauce over the top of the cake and cut it into squares. Offer the remaining sauce separately for those that like lots. Serve with plenty of cream.