Sticky toffee pudding is, in my opinion, one of the best things ever! I grew up with my mum cooking Jamie Oliver’s recipe, so I could not make anything or teach anyone anything else! This is a slight adaption as firstly, the recipe is slightly more child friendly, and secondly, with cutting the dates into small pieces (which will take a while) and soaking them just to soften them (rather than blending them) it helps the children to learn about dates and understand the importance of having them in the pudding!
Ingredients
220g Dates, stoned
1Tsp Bicarbonate of Soda
85g Butter, softened
170g Caster Sugar
2 Eggs
170g Self-Raising Flour
¼ Tsp Mixed Spice
¼ Tsp Cinnamon
2 Tbsp Cocoa Powder
2 Tbsp Natural Yoghurt
115g Butter
115g Light Muscovado Sugar
140ml Double Cream
Directions
- Preheat the oven to 180ᵒC and line a 20x30cm baking tin with greaseproof paper.
- Finely chop the dates, place in a bowl with the bicarbonate of soda and pour over 200ml boiling water. Leave to soften.
- Meanwhile, cream together the 85g butter and 170g caster sugar and then whisk in the eggs, one at a time. Sift in the flour, mixed spice, cinnamon and cocoa powder. Strain the dates and add in with the yoghurt.
- Pour into your prepared baking tin and bake for 30-35 minutes in the centre of the oven.
- Whilst the pudding is cooking, make your toffee sauce by melting the 115g butter and 115g muscovado sugar in a medium-small saucepan. One the both have melted and combined, allow to simmer slightly, and then pour in the cream. Stir until combined and cook until the sauce has darkened in colour.
- Spoon out the pudding and pour over the toffee sauce.
