TradPuds

Sticky toffee pudding
1. 

125g dates,stoned and chopped
125g unsalted butter, softened, plus extra for greasing
100g golden caster sugar
2 tsp vanilla paste or 1 tbsp vanilla extract
3 eggs
225g self raising flour
1 tsp baking powder

TOFFEE SAUCE
300ml double cream
150g soft light brown sugar
50g butter

Put the dates in a small saucepan with 150ml water and bring to the boil. Reduce the heat and simmer gently for about 5 minutes until the dates are soft and pulpy. Puree in a food processor or blender then leave to cool.

Meanwhile, to make the sauce, put half the cream with the brown sugar and butter in a small, heavy-based saucepan and heat gently until the sugar has dissolved. Bring to the boil, then let the sauce bubble for about 6-8 minutes until it turns to a rich, dark caramel. Stir in the remaining cream.

Heat the oven to 160C. Butter and line the bases of 8 metal 150ml pudding moulds with baking parchment. Put the unsalted butter, caster sugar, vanilla

paste, eggs, flour and baking powder in a bowl and beat with a hand-held electric whisk for 1-2 minutes until pale and creamy. Stir the date puree into the pudding mixture and divide it between the prepared moulds.

Level the tops then put the moulds in a roasting tin. Pour boiling water to a depth of 1.5 cm into the tin and cover with foil. Bake the puddings in the oven for 35-40 minutes, or until they are risen and firm to the touch.

Leave the puddings in the moulds while you reheat the toffee sauce, then loosen the edges of the moulds and invert the puddings on to serving plates. Cover with plenty of the sauce and serve with cream or ice cream.

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