Sticky Toffee Pudding

Method

1. Heat the oven to 180 °C (160 °C fan). Rub the inside of Ø 9 cm ×2 ovenproof dish(es) with a thin, even layer of butter so the pudding comes out cleanly after baking.

   Add in this stepUnsalted butter, softened (includes some for greasing) 7 g

2. Chop the dates into pea-sized pieces, put them in a heatproof bowl, pour over the just-boiled water and add the bicarbonate of soda; it will fizz, which is normal. Leave for 10 min to soften, then roughly mash with a fork. Keep the liquid; it all goes into the batter.

   Add in this stepPitted dates 75 gJust-boiled water 110 mlBicarbonate of soda (baking soda) ¼ tsp

3. In another bowl, beat the softened butter and sugar with an electric whisk or wooden spoon for 3 min until slightly paler and creamy. Beat in the egg a little at a time, then the vanilla. If the mixture looks curdled, beat in a spoonful of the weighed flour and it will come back together.

   Add in this stepUnsalted butter, softened (includes some for greasing) 28 gDark brown soft sugar 55 gEgg, beaten (half an egg is about 25 g) 1Vanilla extract ½ tsp

4. Sift in the flour, baking powder and salt and fold with a spatula just until no dry flour is visible. Stir in the dates and all their liquid; the batter will be quite runny, which is exactly right. Pour into the prepared dish(es), filling them about two-thirds full.

   Add in this stepPlain flour 70 gBaking powder ½ tspSalt (for the sponge) 1 pinch

5. Bake on the middle shelf of the oven (oven) for 22 min, until risen, springy when pressed lightly in the centre, and a skewer pushed into the middle comes out clean.

   oven

6. While it bakes, make the sauce. Put the sauce butter, sugar and salt in a 14 cm saucepan on medium-low heat and stir until melted. Add half the cream, turn up to medium heat and let it bubble for 3 min until dark, glossy and thick enough to coat a spoon. Take off the heat and stir in the rest of the cream. Sugar sauce is extremely hot: always let a spoonful cool before tasting.

   Add in this stepButter (for the sauce) 35 gDark brown soft sugar (for the sauce) 55 gDouble cream 100 mlSalt (for the sauce) 1 pinch

   medium-low heat→medium heat

7. Poke holes all over the warm pudding with a skewer, spoon over a few spoonfuls of sauce and leave for 5 min to soak in. Serve in bowls with the rest of the warm sauce poured over and cold cream or custard alongside.

   Add in this stepPouring cream or custard, to serve 100 ml