Sticky Toffee Pudding

Sorry for the delay, I’ve been so busy with coursework and exams but all that’s over now so I can get back to my baking! I actually made this a couple of months ago but never got round to blogging it until now because of revision etc.

I got the recipe from the Good Food website and followed it properly apart from using water instead of tea for the dates as I didn’t have any tea in the cupboard.  I also shop-bought my toffee sauce but you can easily make your own.

The cake is very moist, and lasts for a few days. It’s just as good eaten when warm as well as when its cooled down, drizzled with lots of toffee sauce! Yum :)

Ingredients:

220g dried dates, stoned and chopped

250ml water

½ tsp bicarbonate of soda

175g golden caster sugar

80g unsalted butter, softened

2 eggs, beaten

175g self-raising flour

1 tsp mixed spice

toffee sauce

Method:

- heat the oven to 180C and lightly grease a tin

- put the dates and water in a saucepan and bring to the boil

- cook for 3-4 minutes to soften the dates and then stir in the bicarbonate of soda

- beat the butter and caster sugar together with a wooden spoon until pale and creamy, then beat in the eggs, flour and mixed spice

- fold in the date mixture, pour into the tin and bake for 40 minutes or until the top is just firm to the touch

- put the toffee sauce in a pan over a low heat and simmer until its gently heated

- cut the pudding into squares/triangles and serve with the warm sauce