Sticky Toffee Pudding

Ingredients

• 125g butter, softened
• 150g light muscovado sugar
• 1 tablespoon golden syrup
• 1 tablespoon black treacle
• 2 large eggs
• 1 teaspoon vanilla extract
• 150g self-raising flour
• 150g Medjool dates, chopped
• 250ml water
• 2 teaspoons bicarbonate of soda
• 100g unsalted butter, for the sauce
• 150g dark muscovado sugar, for the sauce
• 3 tablespoons golden syrup, for the sauce
• 150ml double cream
• 1 teaspoon vanilla extract, for the sauce
• Generous pinch of sea salt
• Vanilla ice cream, optional, to serve

Method

1. Preheat the oven to 160°C, or 140°C fan, and grease a 20cm round ovenproof dish.
2. Beat the softened butter and light muscovado sugar until light and fluffy.
3. Gradually mix in the golden syrup, black treacle, eggs and vanilla extract.
4. Mix in the self-raising flour on low speed until combined.
5. Place the chopped dates and 250ml water in a saucepan and bring to a gentle simmer.
6. Cook the dates for a few minutes until softened.
7. Stir the bicarbonate of soda into the hot date mixture, taking care because it will foam.
8. Immediately fold the hot date mixture into the cake batter.
9. Pour the batter into the prepared dish.
10. Bake for 45 to 50 minutes, until firm and slightly springy in the centre.
11. For the sauce, melt the butter, dark muscovado sugar and golden syrup together in a saucepan.
12. Stir until the sugar has dissolved.
13. Add the cream, vanilla and sea salt.
14. Simmer steadily for about 3 minutes, until the sauce has thickened.
15. Serve the pudding warm with the toffee sauce and optional vanilla ice cream.