Sticky Toffee Pudding

Ingredients

• 175 g dates, chopped
• 100 ml coffee (americano strength, not espresso)
• 100 ml water
• 1 tsp vanilla
• 50 g Beef suet
• Pinch of salt
• 175 g dark muscovado
• 175 g self-raising flour
• 1 rounded tsp bicarbonate of soda
• 250 ml whipping cream
• 80 g dark muscovado
• 10 g soy sauce
• 80 g butter

Method

1. Roughly chop the dates and set aside 2/3 in a heat-proof bowl and 1/3 in a separate bowl.
2. Pour the coffee, water and vanilla essence into a saucepan and bring to the boil.
3. Once boiling, pour the stock over the 2/3 bowl of dates and set aside to soak for 30 minutes.
4. Strain the date stock into a blender along with suet, sugar, eggs. Blitz until smooth.
5. Add the soaked chopped dates and blitz for a few seconds until combined but flecks are visible in the batter.
6. Pour into a mixing bowl and fold in the flour, bicarbonate of soda, salt, and the remaining chopped dates.
7. Pour the pudding batter into a loaf tin lined with parchment, gently shaking to level out.
8. Bake at 170°C for 55 minutes or until a skewer inserted into the center comes out clean.
9. While baking, add all sauce ingredients except soy sauce to a saucepan and stir over medium heat as the butter melts and sugar dissolves.
10. Continue stirring until the sauce thickens slightly and coats the back of a spoon.
11. Add the soy sauce and set aside in a warm place.
12. Once the sponge is baked, remove from oven, run a small knife around the edge of the loaf tin, tip out, and leave to cool on a wire rack.
13. Set oven to 140°C, slice the pudding into portions, and warm through for 5 minutes while warming the sauce.
14. Serve with clotted cream, ice cream, or custard as desired.