Sticky toffee pudding

You are going to love this pudding – it has a rich, fantastic flavour and the sauce is amazing. Fresh Medjool dates are best to use, but dried ones work well too.

Nutritional Information (amount per serving)

Calories
557kcal
Carbs
63.1g
Sugar
47.2 g
Fat
31.1g
Saturates
18.9g
Protein
5.4g

Serves 8   Approx time: 45   Difficulty: super easy

Ingredients

  • 225 g fresh dates, stoned
  • 1 teaspoon bicarbonate of soda
  • 85 g unsalted butter, softened
  • 170 g caster sugar
  • 2 large free-range eggs
  • 170 g self-raising flour
  • ¼ teaspoon ground mixed spice
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons Ovaltine
  • 2 tablespoons natural yoghurt

For The Toffee Sauce

  • 115 g unsalted butter
  • 115 g light muscovado sugar
  • 140 ml double cream
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    Method

    Preheat your oven to 180ºC/350ºF/gas 4. Put the dates in a bowl with the bicarbonate of soda and cover with 200ml/7fl oz of boiling water. Leave to stand for a couple of minutes to soften, then drain. Whiz the dates in a food processor until you have a purée. Meanwhile, cream your butter and sugar until pale using a wooden spoon, and add the eggs, flour, mixed spice, cinnamon and Ovaltine. Mix together well, then fold in the yoghurt and your puréed dates. Pour into a buttered, ovenproof dish and bake in the preheated oven for 35 minutes.

    While the pudding is cooking, make the toffee sauce by putting the butter, sugar and cream in a pan over a low heat until the sugar has dissolved and the sauce has thickened and darkened in colour. To serve, spoon out the pudding at the table and pour over the toffee sauce.

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