Sticky toffee pudding with dates
Makes 8 | Serves 8 | prep 30 | total time
- Sunflower oil, for greasing
- 175g unsalted butter, softened
- 100g light brown muscovado sugar
- 6 Californian organic Medjool dates, pitted and chopped
- 3 eggs
- 1 tsp vanilla extract
- 2 tbsp black treacle
- 175g self-raising flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
For the date paste
- 10 Californian organic Medjool dates, pitted and chopped (you’ll need 150g)
- Pinch flaky sea salt
- squeeze of lemon juice
For the butterscotch sauce
- 30g unsalted butter
- 150g light brown muscovado sugar
- 200ml double cream
- To make the date paste, put the dates in a heatproof bowl, pour over 300ml just-boiled water, then set aside for 30 minutes. Transfer the dates and the soaking liquid to a blender, add the salt and lemon juice then blitz until smooth. Reserve 2 tbsp for the butterscotch sauce, and store the remainder in an airtight container in the fridge for up to 1 week.
- Preheat the oven to 180°C, fan 160°C, gas 4. Lightly grease 8 x 175ml pudding moulds with the oil and line the bases with baking paper. Transfer to a roasting tin and set aside.
- In a bowl, cream the butter and sugar until light and fluffy. Beat in the dates, then beat in the eggs, one at a time, followed by the vanilla extract and treacle. In a separate bowl, combine the flour, bicarbonate of soda, baking powder and salt. Fold the dry mixture into the wet, then divide evenly between the prepared moulds.
- Carefully pour just-boiled water from the kettle into the roasting tin, until it reaches halfway up the sides of the moulds. Cover the roasting tin with a large, pleated sheet of kitchen foil, making sure it’s tightly sealed to prevent steam escaping. Transfer to the oven and bake for 30 minutes.
- To make the butterscotch sauce, put the butter, 2 tbsp of the date paste, the sugar and a pinch of salt in a pan and set over a low heat. Stir until the sugar has dissolved, then stir in the double cream until smooth.
- Remove the roasting tin from the oven and discard the foil. Let the puddings cool for a few minutes, then gently loosen them with the tip of a small knife. Turn the puddings out onto plates, removing and discarding the baking paper. Pour over the butterscotch sauce to serve.